Cream Of Mushroom Veal Recipe
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Ingredients
1 lb (450 g) cubed veal
2 tbsp (30 ml) vegetable oil
1/4 Cup (60 ml) celery, sliced
1/4 Cup (60 ml) onion, sliced
1/4 Cup (60 ml) carrots, diced
1 garlic clove, finely sliced
1/4 Cup (60 ml) sherry, or port, or red wine
5 oz (142 ml) canned cream of mushroom soup
1/2 Cup (125 ml) water
Salt and pepper
1/4 Cup (60 ml) sour cream
1/2 tsp (2 ml) chopped parsley
Directions
– In a large skillet, heat oil to smoking and sear veal cubes. Add celery, onions, carrots, and garlic and saute vegetables, then remove excess oil.
– Degjaze skillet with sherry, port, or red wine and reduce liquid by half, then add cream of mushroom soup and water. Season with salt and pepper and bring to a boil.
– Reduce heat to medium, cover and let simmer for 40 minutes. Remove from heat, add sour cream and stir gently.
– Spoon veal stew onto a serving dish, sprinkle with parsley and serve.
– Degjaze skillet with sherry, port, or red wine and reduce liquid by half, then add cream of mushroom soup and water. Season with salt and pepper and bring to a boil.
– Reduce heat to medium, cover and let simmer for 40 minutes. Remove from heat, add sour cream and stir gently.
– Spoon veal stew onto a serving dish, sprinkle with parsley and serve.
