Veal And Mushroom Stew Recipe
Finally a Veal And Mushroom Stew recipe that your palate will fall in love with! Veal And Mushroom Stew goes perfectly as Side Dish. Use the freshest of Meat Meatloaf available to get a flavorful Veal And Mushroom Stew. A family favorite that is feasted upon every weekend, this Veal And Mushroom Stew recipe should not be missed!
Ingredients
2 pounds veal for stew, cut into 1 1/4 inch chunks
1/4 cup all-purpose flour
4 slices bacon, diced
1 medium-sized onion, sliced
2 tablespoons salad oil
1 pound small mushrooms
1 teaspoon salt
1/2 teaspoon thyme leaves
1 cup water
1/2 cup vermouth or other dry white wine
Directions
1. Coat veal with flour. In 5-quart Dutch oven over medium heat, cook bacon; drain on paper towels. In drippings, cook veal, one-fourth at a time, until browned, removing pieces as they brown to bowl.
2. To same Dutch oven over medium heat, add onion and salad oil; cook until onion is tender. Stir in mushrooms, salt, and thyme; cook 5 minutes. Stir in water and vermouth. Add veal; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/4 hours, stirring occasionally, until veal is tender. Sprinkle with bacon.
2. To same Dutch oven over medium heat, add onion and salad oil; cook until onion is tender. Stir in mushrooms, salt, and thyme; cook 5 minutes. Stir in water and vermouth. Add veal; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/4 hours, stirring occasionally, until veal is tender. Sprinkle with bacon.
