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.
