Veal stew with mushrooms and polenta
I don't know what got into me, but yesterday I came home with about half a kilo of fresh veal because it was on sale and looked good; I didn't think twice about it. Honestly, I had no idea what I was going to do with it at the moment, but as I was cutting it on the board, I realized: today I'm making a serious stew, with mushrooms and yellow polenta to satisfy the hunger. The first time I tried it, I rushed and left the meat a bit tough, but then I got determined. Now I don't miss: patience and low heat, that's the key. I had another mishap with the mushrooms: I didn't wash them well and ended up with sand in the first spoonful – don't do what I did. Quick info, so you know what you're getting into: it takes about an hour and a half to two hours; if you're really hungry, you can manage faster, but it's not recommended. It serves about 4-5 normal people at the table (or 3 really hungry ones, like after a day of hard work in the fields, don’t laugh). It’s not a chef's school, but it’s also not exactly for someone who has only cooked fried eggs, so I’d say it’s medium. There’s a bit of work involved in cutting, mixing, and cleaning. I make this stew quite often, not just because it’s tasty, but also because you can improvise quite a bit with what you have in the fridge. Veal is easier on the stomach than older beef, plus it cooks faster. The mushrooms add an incomparable flavor, and polenta – let’s be serious, there’s no spoon food that doesn’t go with polenta. Plus, it’s the kind of dish you can’t go wrong with when you have guests, or if you want to treat your family without complicating things with stuffed cabbage or something else complicated. And it may seem difficult, but after you make it 2-3 times, it becomes second nature. Ingredients, briefly, with everything you need (no nonsense): - 500 g veal, cut into cubes (not too small, not too big – about the size of a walnut, so it doesn’t turn mushy) - 100 ml oil (I use sunflower oil, but anything else works if you don’t have it) - 150 ml dry rosé or white wine – just enough to add a bit of flavor and help tenderize - salt, pepper to taste (don’t be stingy, but don’t make it as salty as shawarma) - one large onion (or two smaller ones), finely chopped - 2-3 cloves of garlic (I really like garlic here, I add it to both the meat and the mushrooms) - 500 g champignon mushrooms (or whatever you find, just make sure they’re fresh) - 100 g butter (to make the mushrooms shiny and delicious) - juice from half a lemon (I don’t know why, but it gives a nice taste and prevents oxidation) - another 2-3 cloves of garlic for the mushrooms - salt, pepper there too (don’t skimp) - for the polenta: 1 cup cornmeal, 3 cups water, 2 tablespoons oil, salt (you can adjust the amount of cornmeal if you want it thicker or softer) The meat is the main star, so it should be as fresh as possible, not frozen. The oil not only fries but also gives shine and binds the sauce. The wine – if you add a bit, it brings out the flavor from the meat; if you add too much, it just makes it sour. The onion – the base of any stew, makes it sweet. The garlic, as I said – both for taste and aroma; I’ve never seen anyone complain about too much garlic. The mushrooms… as fresh as possible, because old ones have a weird smell and release too much water. Butter – don’t replace it with margarine; it’s not the same. The lemon – to keep the mushrooms from turning dark and to give them a nice touch. Cornmeal – it should be normally ground, not "instant," because it turns out weird. Water – 3 to 1 with the cornmeal, tested thoroughly. Alright. Let's move on to the preparation method, or I’ll get lost in explanations. 1. The meat – Clean cubes, not too fatty, not too lean. Heat the oil in a pot or deep skillet, add the meat. Stir it to brown slightly without burning it. When it starts to color, pour about a cup of warm water over it to keep the boiling going. Let it simmer on low heat, covered, for about 35-40 minutes, maybe even longer if the veal is older. Occasionally add a little water if it reduces and it’s not tender. The test: take a piece, cut it with a wooden spoon or knife. If it falls apart easily, it’s done. Don’t rush; veal deserves patience. 2. When the meat is almost done and the liquid has reduced, add the onion chopped as finely as you can, plus the garlic (if you want, you can add it towards the end for a stronger flavor). Season generously with salt and pepper. Mix. Now comes the wine – pour it in and let it simmer again with the lid on, on low heat, for about 10-15 minutes. The wine will evaporate but will leave flavor; don’t worry, the dish won’t taste "alcoholic." Stir occasionally to prevent sticking. 3. In the meantime, take care of the mushrooms. Here you need patience with washing. Rinse them well, clean them if they’re dirty, and let them drain. If they’re larger, cut them in half or thick slices, not too thin or they’ll melt. In a large skillet, melt the butter – be careful not to burn it. Add the mushrooms and lemon juice directly on them, plus a bit of salt. Cover them and let them cook on medium heat to release their water. They will shrink quite a bit, so don’t panic. After about 10 minutes, when they’re soft and have released liquid, add the garlic (similarly, sliced or crushed, however you like) and season well. Let them cook a bit longer with the lid on to let the flavors meld. 4. When both the meat and mushrooms are ready separately, you can combine them if you want a stew with mushrooms mixed in, or keep them separate and serve them side by side. I keep them separate because I like to see different layers on the plate – each with its own flavor. 5. Polenta – it’s not rocket science, but you don’t want to make it mushy either. In a pot with a thick bottom, bring 3 cups of water to a boil, with salt from the start. When it boils, add 2 tablespoons of oil (not to give it flavor, but to prevent sticking, that’s what the old folks say) and gradually sprinkle in the cornmeal while stirring with a whisk or wooden spoon. When it starts to thicken, reduce the heat to low and stir almost constantly to prevent sticking and clumping. Let it cook for 15-20 minutes, depending on how soft or thick you want it. Done. 6. Assembly: on a plate or platter, start with the polenta – a generous slice, then the meat with the reddish sauce on top, next to the mushrooms with butter and garlic, and finally, some crunchy pickles (cucumbers or green tomatoes, it doesn’t matter, just something tangy). Tips, variations, serving ideas (because something new always comes up): Useful tips - Don’t skimp on the onion and garlic, but don’t overdo it to overshadow the meat’s flavor. - Get yourself a good pot for the polenta, not the pan you use for eggs, because it will stick to the bottom and you’ll struggle. - Wash the mushrooms well! I still sometimes find dirt; you can’t rinse them quickly. - Let the meat simmer on low heat. Cooking on high heat will dry it out and make it tough. - If you have red wine instead of rosé or white, add it carefully – it changes the flavor and color a bit. Substitutions and adaptations - You can use chicken instead of veal, but then shorten the cooking time, and be careful not to overcook it. - For a gluten-free version – you don’t change anything, as there’s no gluten in meat, mushrooms, or polenta. But if you make more sauce and want to thicken it, don’t use flour; instead, use a teaspoon of cornstarch dissolved in cold water. - If you don’t have butter for the mushrooms, olive oil works too, but it’s not the same taste. I don’t recommend margarine; it’s just not good here. - For a lighter version, use less butter and oil, or roast the mushrooms with a bit of oil in the oven. - Vegetarians can skip the meat and double the amount of mushrooms, or add a bit of chickpeas; it won’t hurt at all. Recipe variations - Add some peeled tomatoes (fresh or canned) to the stew; it makes a thicker and slightly sweeter sauce. - If you have fresh parsley, sprinkle it over the mushrooms or meat at the end for a fresh taste, no joke. - Some add bell peppers at the beginning with the onion – it’s not bad, but I don’t like to overshadow the veal's flavor. - Instead of champignon mushrooms, if you find better mushrooms (like oyster mushrooms or other wild ones), take advantage of them. You don’t need to cut them; just tear them by hand. - If you like spicy food, you can add a finely sliced hot pepper to the meat or mushrooms. Serving ideas and complete menu - It goes great with pickles of any kind – cucumbers, green tomatoes, sauerkraut. - For a drink: dry white wine, slightly chilled, or even a rosé, but beer goes well too if you’re not picky. - You can also serve a fresh cabbage or beet salad with horseradish if it’s in season. - For a complete menu, start with a simple soup (like potato soup, so it doesn’t steal the flavor), then serve this stew as the main course, and finish with a simple dessert, like an apple pie. Frequently asked questions (because I always get these when I cook or post a picture): Can I use beef instead of veal? Yes, but be prepared for double the patience. Beef has thicker fibers, cooks slowly, and if it’s not high quality, it will remain tough. My advice: choose the round or shoulder, cut into small cubes, and be patient to simmer for at least two hours on low heat, plus plenty of water. What do I do if the mushrooms release too much water? It’s normal; sometimes they release all their water in the pan. If you want to get rid of the liquid, leave the pan uncovered on high heat towards the end. The water will evaporate, leaving the butter, and the mushrooms will get a slightly golden crust. My polenta turned out lumpy! Why? Either you added the cornmeal too quickly, or you didn’t stir vigorously enough at the beginning. The best way is to add the cornmeal gradually, using your hand, and stir energetically, not just on the surface, to reach the bottom. Can I make a stew just with mushrooms? Without meat? Sure, it’s actually good that way, but add other vegetables for texture – zucchini, chickpeas, sweet potatoes, or even more mushrooms. The wine and onion sauce works regardless, just don’t cook the mushrooms too much to avoid making them mushy. Can I store it in the fridge and how long does it last? Yes, kept in the fridge in a container, it holds up well for 3-4 days. The polenta is the same, but it won’t return to its original texture; it becomes firmer – no worries, you can fry it afterward. Can I freeze the meat stew? The meat with sauce freezes very well, but the mushrooms aren’t great after freezing; they turn watery when thawed. It’s best to keep them separate, only if necessary; don’t mix them from the start. What’s the deal with lemon juice for the mushrooms? Besides preventing them from turning dark, it really gives them a fresh taste, but don’t add too much to avoid sourness. Half a lemon is just right for 500 g of mushrooms. Nutritional values (it’s not super dietetic, but it’s not a calorie bomb either) A decent serving of stew with mushrooms and polenta has about 500-600 calories (if you don’t add 100 g of butter on top or eat as much polenta as the platter). Veal is quite lean, with about 130-140 kcal per 100 g. Mushrooms are almost "free" in calories – just about 20-30 kcal/100 g, but the butter brings it up to about 200-250 kcal for the amount used. The polenta, at that quantity, adds about 150 kcal for a decent serving. Macros: good protein from veal, carbs from cornmeal, okay fat from oil and butter, nothing to be scared of. Much more balanced than any fast food. Plus fiber, vitamins, and minerals, especially if you add pickles. It’s a dish that even kids tolerate (if you don’t drown them in pepper) and adults worried about cholesterol, especially if you reduce the oil and butter. You can play around with the calories – less oil and butter, thinner polenta or even none, maybe serve with vegetables on the side if you want it dietetic. How to store and reheat (because there’s always something left for the next day) The meat with sauce and the mushrooms should be kept separately in containers with lids. In the fridge, they last three to four days without issues; the flavor intensifies after a night. The polenta can be cut into slices and kept in the fridge, possibly covered to avoid absorbing odors from other foods. When you want to reheat, the meat with sauce goes directly into the microwave or in a pot with 1-2 tablespoons of water to prevent it from drying out. The mushrooms too. For the polenta – the best way is to slice it and quickly fry it in a pan with a little oil; it gets a crust and becomes even better. If you’re not in the mood, heat it in steam or in the microwave, but add a drop of water and cover it. I don’t recommend freezing it; the polenta loses its texture and becomes "gum," which is not what you want. The meat with sauce can be frozen, but only without mushrooms and polenta – they don’t thaw well. This is how I make it. And, honestly, if you improvise along the way, it’s impossible not to like it.
Preparation
Meat: We rinse the meat briefly with cold water and cut it into cubes of the desired size. In a non-stick pan, we heat the oil and add the meat. We let it brown a little and add a cup of heated water (the amount of water added depends on the cooking time of the meat; we may need to add more) and let it boil until it reduces. When the water has reduced, taste the meat to check if it is done; if it is done, we add the diced onion, chopped garlic, salt, pepper to taste, and the wine. We let it boil again with the lid on. Mushrooms: We wash the mushrooms well to remove any dirt or sand and let them drain. In a pan, we heat 100 grams of butter and add the mushrooms and lemon juice. We add salt and cover with a lid. After 10 minutes, we add the chopped or thinly sliced garlic and let it cook a little longer covered with the lid. Polenta: In a taller pot, we bring three cups of water and salt to a boil. When it boils, we add the oil and cornmeal, sprinkling and stirring continuously. We lower the heat and let it cook while stirring, being careful not to burn yourself. We place it on a platter and serve it alongside pickles.
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