Notes: To use a 4- to 6-quart electric slow cooker, combine ingredients for step 1, cover, and cook on high setting until meat is very tender when pierced, about 3 hours. Transfer meat and seasonings to the cooked mushrooms and pour juices into a 4- to 5-quart pan, then complete steps 3 and 4 on the stove.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse meat and place in a 5- to 6-quart pan. Add broth, carrots, cloves, bay leaves, and peppercorns. Bring to a boil over high heat, cover, and simmer gently until meat is very tender when pierced, 1 to 1 1/4 hours.

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  • Meanwhile, rinse mushrooms; trim off and discard discolored stem ends. In a 10- to 12-inch frying pan over medium heat, melt butter; add mushrooms and onions, mix, cover, and cook, shaking pan or stirring often, until mushroom juices have evaporated and vegetables are beginning to brown, about 15 minutes. Remove from heat.

  • When veal is tender, transfer meat and seasonings with a slotted spoon to the pan with the mushrooms and onions (mounding, if necessary); discard cloves and bay leaves if desired. Add lemon peel and cream to the broth in the 5- to 6-quart pan and boil, uncovered, over high heat until reduced to 3 cups, 10 to 15 minutes. Stir in parsley.

  • In a small bowl, blend cornstarch with 2 tablespoons water until smooth; stir into boiling veal juices. Add lemon juice and the meat and vegetables; stir gently until meat is hot, 2 to 3 minutes. Add salt to taste and ladle stew into wide bowls

Nutrition Facts

453 calories; calories from fat 44%; protein 49g; fat 22g; saturated fat 11g; carbohydrates 13g; fiber 2.3g; sodium 292mg; cholesterol 230mg.
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