Veal and mushroom stew

Name: Veal and mushroom stew
Ingredients: 500 g veal for stew; 2 tablespoons extra-virgin olive oil; 2 garlic cloves; 2 stalks green garlic; 300 g wild porcini mushrooms; 200 g passata; 1/4 teaspoon dried oregano; 1 teaspoon salt; 100 ml water; 200 g cherry tomatoes; 1 tablespoon grated Parmesan; 1/4 teaspoon freshly ground pepper; 4 sprigs parsley

Meat - Veal and mushroom stew by Cecilia E. - Recipia

Veal and mushroom stew simmers in tomato sauce with porcini and cherry tomatoes added in two stages. The pieces are browned first, then gently cooked until tender, and the Parmesan thickens the sauce without overpowering it; whole mushrooms and tomatoes remain among the cubes of meat. I serve it with short pasta, so there’s no sauce left on the plate. Preparation: 20 minutes. Cooking: 56 minutes. Total time: 76 minutes. Serves: 2. About 550 kcal and 60 g protein per serving.

Ingredients

500 g veal for stew
2 tablespoons extra-virgin olive oil
2 garlic cloves
2 stalks green garlic
300 g wild porcini mushrooms
200 g passata
1/4 teaspoon dried oregano
1 teaspoon salt
100 ml water
200 g cherry tomatoes
1 tablespoon grated Parmesan
1/4 teaspoon freshly ground pepper
4 sprigs parsley

Preparation

1. Pat the meat dry with kitchen paper and cut it into cubes. Clean, wash and slice the porcini; chop the garlic and slice the green garlic. Wash the cherry tomatoes and cut them in half. 2. Heat the olive oil in a pot. Add the meat and brown it for 8 minutes, stirring; add the garlic and green garlic in the last minute. The meat should develop a crust on a few sides. 3. Add the porcini, passata, oregano and salt. Stir, then simmer over low heat for 30 minutes. If the sauce reduces too much, gradually add up to 100 ml water; you don’t need to use it all. 4. Add the cherry tomatoes and simmer for another 18 minutes, until the meat is tender and the tomatoes have softened. 5. Stir in the Parmesan and freshly ground pepper. Chop the parsley and sprinkle it over the top when serving.

Notes

Parmesan contains dairy; for a dairy-free version, leave it out without replacing it with another cheese. Store leftovers in a sealed container in the fridge for up to 3 days; reheat only the portion you want and thin the sauce with a little water if it has thickened. Choose porcini with firm, dry caps and no soft spots; very ripe ones soften faster in the stew. If you’ve washed them, pat them thoroughly dry before slicing, since any water left on the surface ends up in the sauce. Dried oregano can leave a distinct bitterness if you sprinkle in too much; its flavor shouldn’t overpower the tomatoes. If the cherry tomatoes are very ripe, the halves will break down more easily in the sauce; firmer ones hold their shape better. As with potato stew, the sauce is better when it coats the pieces rather than running across the plate. Short pasta makes a good side, and rice or potatoes are other simple options.