Home · Recipes · Gourmet Specialties · Veal

Fine Veal Stew with Vegetables

4 servings

Ingredients

• 2 Stk Onions
• 2 Stk mushrooms
• 80 g Oil or butter
• 600 g Veal (boneless)
• 60 g Tomato paste
• 2 Stk Tomatoes (peeled, diced)
• 1 TL Dijon mustard
• Salt (nach Bedarf)
• White pepper (nach Bedarf)
• 40 g Flour
• 0.12 L White wine (light)
• broth or water (nach Bedarf)
• 2 Stk Carrots
• Celery root (nach Bedarf)
• cauliflower florets (nach Bedarf)
• 3 EL Sugar snap peas (cooked)
• Lemon juice (nach Bedarf)
• Sugar (nach Bedarf)
• Parsley (fresh, finely chopped) (nach Bedarf)

Instructions

1. Finely chop two onions, slice two mushrooms.
2. Sauté both in 80 g oil or butter until translucent.
3. Skin 600 g boneless veal, cut into medium-sized cubes, add and brown well.
4. Stir in 60 g tomato paste, cubes of two peeled tomatoes, one teaspoon Dijon mustard, salt and white pepper.
5. Dust with 40 g flour and lightly toast.
6. Deglaze with 0.125 l light white wine and fill up to a thin sauce consistency with broth or water as needed.
7. Braise the meat on low heat until tender.
8. Meanwhile, cut two carrots and a piece of celery into small cubes.
9. If desired, cook small cauliflower florets separately in salted water until tender, drain and combine with three tablespoons of cooked sugar peas into the stew.
10. Simmer everything together for a few minutes.
11. Season to taste with salt, pepper, lemon juice and a little sugar and arrange.
12. Sprinkle with finely chopped parsley.
13. Serve buttered rice or golden-brown fried duchess potatoes separately as side dishes.

Based on a cookbook by Hans Hofer (1964), adapted with AI.