This is a simple dish. You just need to plan ahead a little because it stews on top of the stove for two hours. But, other than the time, it’s simple to put together.
You have an option to use flour or not. Omitting dusting the meat in flour will give you a clear broth. Browning the meat using flour with give you a thicker “gravy like” broth. Try it both ways. This recipe serves 2.
Ingredients:
- 1 Pound veal stew meat cut in 1½” pieces
- 1/4 Cup flour
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 1 Cup chicken or veal stock
- 1/2 Onion, minced
- ¼ Teaspoon grated fresh nutmeg
- 2 Cups sliced mushrooms
- 1/2 Cup frozen peas or Green beans cut in 1 in long pieces
- 2 Tablespoons chopped flat leaf parsley
- S & P to taste
Directions:
Brown the meat whether using flour or not. If using it, dust the meat with the flour and brown on all sides using the butter and oil. Do in several batches as not to crowd the pan. It’s important to cook the flour. When the meat is browned, remove from the pan, add the minced onion and cook for a few minutes until softened. Add some additional butter/oil if needed.
Return the meat to the pan, add the stock and nutmeg and scrape up all the bits from the bottom of the pan. Cover and cook on low for 2 hours. The stock should not boil rapidly. Try to keep it just below the boil.
While the meat is cooking, sauté the mushrooms in a little butter until they are cooked. Reserve. 15 minutes before the meat is done, add the parsley, peas or green beans and the mushrooms to the pot. Taste and add S&P if needed
Serve over fat egg noodles or rice (or even mash potatoes, Yorkshire puddings or pastry bowls like in the image below.
