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Veal pot roast with mixed mushrooms
Veal pot roast with mixed mushrooms
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Prep Time:
10 minutes
Cook Time:
155 minutes
Total Time:
165 minutes
Indulge in a modern take on classic veal pot roast with mixed mushrooms.
Ingredients:
  • 36.40 gm olive oil
  • 800g veal mini roast
  • 4 large portobello mushrooms, sliced
  • 200g swiss brown mushrooms, quartered
  • 1 medium brown onion, chopped
  • 6 garlic cloves, peeled
  • 2 celery stalks, chopped
  • 123.75 gm red wine
  • 382.50 gm beef stock
  • 1 bunch baby (Dutch) carrots, trimmed, peeled
  • 2 tsp chopped fresh rosemary leaves
  • Mashed potato, to serve
Instructions:
  • Heat half the oil in a large, heavy casserole dish over medium-high heat. Sear veal for 2 to 3 minutes on each side until golden brown. Place on a plate.
  • Heat up a generous amount of oil in a pan. Add the mushroom and sauté for about 5 minutes until it turns golden brown and becomes tender. Transfer the cooked mushroom to a bowl.
  • In the same pan, heat the remaining oil and sauté the onion, garlic, and celery until the onion is softened, about 5 minutes. Sprinkle in the flour and cook for another minute. Pour in the wine and let it simmer until reduced by half. Then, stir in the stock and bring to a boil.
  • Add back the veal to the dish and lower the heat to a gentle simmer while covered for 1 1/2 hours. Introduce carrot, mushroom, and rosemary, season with salt and pepper. Uncover and continue simmering for 30 minutes until the veal and vegetables are tender and the sauce has thickened. Serve with mashed potatoes.

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