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Veal Stew with Onions and Mushrooms


Veal Stew with Onions and Mushrooms Recipe

Ingredients:
  • 3 lbs veal stew meat cut into 2-ounce, 2-inch pieces (see Notes)
  • 5 to 6 cups cold white stock or good canned chicken broth
  • 1 large onion studded with 1 clove
  • 1 large carrot, peeled and quartered
  • A medium herb bouquet and 2 celery stalks: 8 parsley stems (not the leaves), ½ bay leaf, ½ tsp thyme, and 2 medium celery stalks tied in cheesecloth
  • Salt
  • 18 to 24 peeled white onions about 1 inch in diameter
  • ½ cup of stock dipped from the simmering veal casserole
  • ¼ tsp salt
  • 1 Tb butter
  • 4 Tb butter
  • 5 Tb flour
  • 3¼ cups of veal cooking stock
  • 18 to 24 fresh mushroom caps about 1 inch in diameter, tossed with 1 Tb lemon juice
  • Salt and white pepper
  • 1 to 2 Tb lemon juice
  • 2 Tb cream or stock
  • 3 egg yolks
  • ½ cup whipping cream
  • 2 Tb minced parsley
  • 8-cup, heavy-bottomed, enameled saucepan
  • Wooden spoon
  • Wire whip
  • 3- to 4-quart, fireproof, enameled casserole
  • 6-cup mixing bowl
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 608kcal (30%)
Total Fat 30g (46%)
Saturated Fat 15g (76%)
Cholesterol 361mg (120%)
Total Carbohydrate 24g
Dietary Fiber 2g
Sugars 9g
Protein 60g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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