My Mother's Cooking - Veal Stew with Mushrooms
Veal Stew with Mushrooms
My Mother's Cooking
Veal Stew with Mushrooms
We didn’t eat a lot of veal when I was growing up because it was too expensive. However, sometimes when it was on sale, my mother would make veal stew.
Instead of browning the meat like she did with beef, my mother would boil the veal in water or chicken stock and then finish it with mushrooms in a white sauce. She would then serve it over rice.
I continue to make this stew from time to time, but I have modified the recipe to thicken it with cream and egg yolk rather than with flour. I also use fresh button mushrooms rather than canned ones and I use the very small whole onions rather than cutting up larger onions. The small onions are quite a bit more expensive but they add so much to the flavor and appearance that I highly recommend them.
2 Lbs. Boneless Veal Stew Meat cut into one inch cubes
1 Medium Onion peeled and left whole
10 Oz. of Small Onions peeled and left whole
16 Oz. of Button Mushrooms Washed, trimmed and cut in half
1 Carrot scrapped and cut into one inch rounds
1 Stalk of Celery peeled and cut into one inch slices
2 Garlic Cloves crushed
2-32 Oz. Boxes of Chicken Stock
1 Cup of Heavy Cream
1 Tablespoon of Butter and one of Oil
2 Egg Yolks
1 Whole Clove
1 Tablespoon Thyme
1 Tablespoon Salt
12 Whole Black Peppercorns
1 Tablespoon Fresh Lemon Juice
- Combine the chicken stock, sliced celery and carrot, the onion with a clove stuck in it, the garlic, the thyme, the salt, the bay leaf and the peppercorns in a large pot and bring it to a boil.
- Add the cubed veal and simmer for about 45 minutes until the veal is just tender.
- Meanwhile, blanch the peeled onions for five minutes in boiling water.
- When the veal is tender, strain the solid ingredients out of the stock and continue cooking the strained stock until it is reduced to about one half.
- Remove the onion, carrots, celery, bay leaf, garlic and peppercorns from the veal cubes and discard them. (If you don’t like to separate these items by hand, consider putting all of them except the veal in a cheesecloth bag so that they can be removed easily. I generally don’t bother.)
- Meanwhile, quickly brown the mushrooms in the oil and butter mixture.
- Add the egg yolks to the cream and mix thoroughly with a wire whisk.
- Slowly combine the cream/egg mixture to the reduced stock and adjust the salt level if necessary. Do not boil the mixture.
- Add the veal, onions and mushrooms back into the liquid and reheat everything, but do not let it boil.
- Add the lemon juice to your particular taste.
- Serve over rice with a tossed salad or a green vegetable such as asparagus.
Veal Stew Video
Italian Veal Stew with Peas
More of my mother's recipes
- My Mother's Cooking - Baked Chicken Legs and Chicken...
These easy chicken recipes come from my wife rather than from my mother. The chicken legs are sprinkled with garlic powder and paprika and baked. The chicken breasts are covered with a tangy honey-mustard sauce. The recipe for roasted baby redskin po
- My Mother's Cooking - Baked Ham and Scalloped Potato...
Around the holidays, my mother would bake a half a ham and she frequently served it with scalloped potatoes. Here are the easy, tempting recipes. Both can be cooked in the same oven if you have room. Remember to save the bone and ham remnants to make
- My Mother's Cooking - Pork Loin Roast - Two Differen...
My mother made pork loin roast in the traditional way. She used a standing pork rib roast and seasoned it with apples, onions and thyme. By the time my wife started cooking pork roasts for us, there were boneless roasts and everyone was concerned abo
- My Mother's Cooking - Beet Soup
My mother grew up on a poor potato farm in Wisconsin. Almost all of her family's meals were meatless. They utilized what they could grow in their garden along with eggs and dairy products. This recipe for beet soup includes cream and allspice with ho
- My Mother's Cooking - Baked Beans and Pork Chops
One of my fondest memories is visiting my aunt Anna and smelling the baked beans that simmered all day while our parents sat around and talked. This is my mother's recipe for homemade baked beans which is similar. If you add some pork chops while coo
- My Mother's Cooking - Potato Dumplings with Bacon an...
How to make my mother's homemade potato dumplings with bacon and onions (we just called them kluski). You literaly can't stop eating them. Grated potatoes are mixed with flour and a little salt and dropped with a spoon into boiling water. Then they a
- My Mother's Cooking - Potato Dumplings
Potatoes and dumplings are a match made in heaven. Most European countries make some form of dumpling using potatoes. The Italians make gnocchi, the Germans make spaetzle, klosse and kneodle. the Norwegians make krube and the Hungarians make galuska,
- My Mother's Cooking - Pierogi Filled With Cottage Ch...
There are many ingredients that you can use as filling for home made pierogi. Mashed potatoes with cheese or onions is frequently used. Other fillings include sauerkraut, mushrooms, fried cabbage or even meat and fruit. My mother always used a mixtur
- My Mother's Cooking - Boiled Potatoes and Potato Sal...
My mother often made boiled potatoes for our evening meal because they are easy to make and my dad liked them. Boiled potatoes can be eaten in soups or with butter or gravy. Of course boiled potatoes also form the basis for various potato salads whic
- My Mother's Cooking - New England Clam Chowder with ...
When my mother needed to make a quick and easy supper, she would combine bacon, onions and rice with cream of mushroom or cream of chicken soup. Since then. I have discovered that using chunky New England clam chowder and adding some basil makes this
Cooking with Veal
More by this Author
There are many ingredients that you can use as filling for home made pierogi. Mashed potatoes with cheese or onions is frequently used. Other fillings include sauerkraut, mushrooms, fried cabbage or even meat and fruit....
How to make my mother's homemade potato dumplings with bacon and onions (we just called them kluski). You literaly can't stop eating them. Grated potatoes are mixed with flour and a little salt and dropped with a spoon...
Gulyás, paprikás, pörkölt and tokány are the four pillars of Hungarian cooking but most people can't tell them apart. This article clearly explains the differences. Gulyas is actually a...