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Veal Stew with Chanterelles and Peas

December 10th, 2011 in Beef, Main Dishes by
Total cooking time: 2h
Veal Stew with Chanterelles and Peas

Chanterelles are mushrooms which I simply can’t pass in the shop, even though they are seasonal or maybe because of that.

It is my shame, but I don’t know any way to prepare them other than this stew with veal and peas, but it sure tastes great!

You can substitute beef for veal, just increase cooking time to ensure meat is soft enough. You can also substitute white dry wine for water, if you feel like this.

Ingredients:


How to prepare, step-by-step:

  1. Prepare ingredients: if you use frozen peas – it is good idea to get them out from freezer an hour before you are going to cook them:
    Veal Stew with Chanterelles and Peas Recipe: Step 1
    Veal Stew with Chanterelles and Peas Recipe: Step 1
  2. Clean and rinse chanterelles, soak them in water if needed:
    Veal Stew with Chanterelles and Peas Recipe: Step 2
    Veal Stew with Chanterelles and Peas Recipe: Step 2
  3. Put cooking pot with mushrooms on burner over moderate heat, bring to boil, salt and let them simmer for 45 mins to an hour:
    Veal Stew with Chanterelles and Peas Recipe: Step 3
    Veal Stew with Chanterelles and Peas Recipe: Step 3
  4. Rinse veal and dice it into piece about 1-1.5 inch big:
    Veal Stew with Chanterelles and Peas Recipe: Step 4
    Veal Stew with Chanterelles and Peas Recipe: Step 4
  5. Warm up skillet with 1 tablespoon of oil over high heat and add veal to it:
    Veal Stew with Chanterelles and Peas Recipe: Step 5
    Veal Stew with Chanterelles and Peas Recipe: Step 5
  6. Fry veal until all pieces are colored from each sides, stir from time to time (if skillet not big enough fry veal portion by portion):
    Veal Stew with Chanterelles and Peas Recipe: Step 6
    Veal Stew with Chanterelles and Peas Recipe: Step 6
  7. Transfer fried meat to a cooking pot; salt and season with ground black pepper to taste:
    Veal Stew with Chanterelles and Peas Recipe: Step 7
    Veal Stew with Chanterelles and Peas Recipe: Step 7
  8. Warm up another table spoon of oil in a skillet over moderate heat; peel onion and slice in quarters, move to the ready skillet and fry until soft and brownish in color; stir from time to time:
    Veal Stew with Chanterelles and Peas Recipe: Step 8
    Veal Stew with Chanterelles and Peas Recipe: Step 8
  9. Drain liquid from boiled chanterelles, slice them in smaller pieces if needed and add to fried onions and fry them together for 10 mins more:
    Veal Stew with Chanterelles and Peas Recipe: Step 9
    Veal Stew with Chanterelles and Peas Recipe: Step 9
  10. Add peas to the cooking pot and pour a cup of water (or if dry white wine if you choose) in:
    Veal Stew with Chanterelles and Peas Recipe: Step 10
    Veal Stew with Chanterelles and Peas Recipe: Step 10
  11. Add fried onions with chanterelles, cover with a lid and put on low heat to simmer for about 20 mins (if you cook beef, it may need longer time to cook to be soft):
    Veal Stew with Chanterelles and Peas Recipe: Step 11
    Veal Stew with Chanterelles and Peas Recipe: Step 11
  12. Serve veal stew with chanterelles and peas with boiled potatoes or potato puree:
    Veal Stew with Chanterelles and Peas Recipe: Step 12
    Veal Stew with Chanterelles and Peas Recipe: Step 12
Enjoy!

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