Veal Stew with Mushrooms - Kalvgryta med svamp

VEAL STEW WITH MUSHROOMS
Kalvgryta med svamp

Veal is excellent used in stews with other mild ingredients such as mushrooms or asparagus. This stew can very well be prepared in advance and then heated shortly before serving.

Serves 4 to 5

1 onion
10.6 oz fresh mushrooms
butter or margarine
approx 2 lbs bone-in veal, e.g. shoulder or back
2 tablespoons flour
1 teaspoon salt
some white or black pepper
1 teaspoon dried rosemary
1 tablespoon tomato paste
0.8 cup bouillon
0.4 cup cream, 15% fat or the like
finely chopped parsley


Peel and chop the onion. Trim the mushrooms. Brown onion and mushrooms in some fat in a pot. Take them up. Cut the meat from the bones and cut it in even-sized pieces. Coat them with flour mixed with salt and pepper and brown well on all sides in the pot. Add onion, mushrooms, crumbled rosemary, tomato paste and bouillon.

Cover with a lid and boil slowly until the meat is tender, about 45 minutes. Add cream towards the end of the cooking time. Check for seasoning, adjust if necessary and sprinkle with finely chopped parsley.

Serve with boiled potatoes or rice, a tomato salad and haricots verts.

Enjoy!

Bella