Ingredients:
For 4 people:
- 800 g. of veal to cook.
- Pepper.
- 1 leek
- 1 stick of cinnamon.
- Thyme.
- 1 bay leaf.
- 2 small onions.
- 3 garlic cloves.
- 1 carrot
- 2 tomatoes
- 1 bay leaf.
- 200 g. of mushrooms.
- 150 ml of red wine.
- Poultry broth.
- 1 tablespoon of flour.
- Salt.
- Olive oil.
Elaboration:
To make a meat stew with mushrooms, firstly we chop the veal and
add salt and pepper. Next, we fry it in an express pot with oil until it
turns golden brown and we reserve it.
We peel the leek, separate its leaves, select 2 of them and
assemble with both a bundle with a cinnamon stick, a bay leaf, and thyme.
Peel the vegetables (carrot, onion, and garlic) and chop very
finely. We wash the mushrooms and cut them in half.
We take advantage of the oil where the meat has been browned and
add the onion, garlic, mushrooms, carrot, the white leek also minced, and the
previous bundle. Once fried, add the tomato, previously peeled, ginned, and
diced. Let it fry for a few minutes, add a teaspoon of flour, the meat, and
sprinkle with red wine, continuing to stir. Reduce and add the meat
broth. Cover and cook for 25 minutes until the meat is tender.
Add the mushrooms to the stew, cover the casserole and cook over
low heat. We serve on plates. If the sauce is liquid, we can add a
teaspoon of cornstarch diluted with a little water.
Garnish
with fresh thyme.
NUTRITIONAL TABLE PER SERVING
ENERGETIC VALUE : 456 kcal
CARBON HYDRATES : 11 g
0 Comments