Veal and mushroom stew

Dec 10, 2021
Spezzatino di vitello e funghi

INGREDIENTS

  • 1 KG of veal
  • 200 ml of tomato puree
  • 1 glass of red wine
  • 400 g of fresh mushrooms and 30 g of dried mushrooms (or double the dried mushrooms)
  • white flour to taste
  • extra virgin olive oil
  • butter
  • carrot, celery, onion
  • 2 cloves of garlic
  • Polenta to prepare the donut container (1kg of flour and 4 L of water, coarse salt)

PROCEDURE

  • Cut the veal into bite-sized pieces (or ask the butcher directly).
  • Soak the dried mushrooms in warm water.
  • Chop the fresh mushrooms (if using) and sauté them in butter and oil with a clove of garlic.
  • Lightly flour the veal morsels.
  • Prepare the soffritto of carrot, celery and onion cut into very small cubes and brown them in extra virgin olive oil and a clove of garlic (if you like).
  • Add the floured meat and brown.
  • Add the squeezed dried mushrooms and the fresh mushrooms (previously cooked).
  • Mix and blend with the glass of red wine.
  • Add the tomato puree and let it cook covered adding the soaking water of the dried mushrooms passed through a sieve or some broth. Cook for about 40 minutes (depending on the size of the meat morsels). Season with salt and pepper.
  • Remember that the next day is probably better!
  • Prepare the polenta as usual and if you want to obtain a container donut pour it into the mold after spraying with release spray (it is plant-based). If you use this container it will be a breeze!! Wait a few minutes and then turn it out onto the serving dish filling it with the veal and mushroom stew.
  • Serve very hot and if necessary reheat in the microwave.

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