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    You are in: Home / Recipes / Veal and Mushroom Stew Recipe
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    Veal and Mushroom Stew

    Veal and Mushroom Stew. Photo by PanNan

    1/2 Photos of Veal and Mushroom Stew

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    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 20 mins

    20 mins

    5 hrs

    Cadillacgirl's Note:

    A fabulous slow cooker recipe from Canadian Living! You may need more salt depending on what kind of stock you use and your taste!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim veal. In a large plastic bag, shake the veal with flour to coat.
    2. 2
      In a large shallow Dutch oven, heat oil over med high heat, then brown veal in batches and transfer to slow cooker.
    3. 3
      Drain fat from Dutch oven and add 1 tbsp of butter. Fry onions, leeks, garlic and lay leaf over med heat, stirring occasionally, until onion is softened (about 5 minutes).
    4. 4
      Add 1/2 tsp each of the salt and pepper, all the thyme and nutmeg. Stir in stock and bring to a boil, scraping up any brown bits from the bottom of the pan.
    5. 5
      Pour over veal in slow cooker, then cover and cook on high for 4 to 5 hours until veal is tender.
    6. 6
      In a large skillet, heat remaining butter over med high heat, then saute all the mushrooms and remaining salt and pepper until lightly browned (about 10 minutes).
    7. 7
      Add to slow cooker along with lemon juice, then cover and cook on high for 15 minutes.Discard bay leaf and stir in cream and parsley, then serve!

    Ratings & Reviews:

    • on September 06, 2013

      55

      This got a two thumbs up from the family and will be made again very soon! Our butcher frequently has veal breast for $3.99 a pound and so I pick one up a few times a month to cut up and use in spaghetti sauce or stews. The only changes made were to omit the leeks (I forgot them when I went grocery shopping) and to add a few more cloves of garlic. I also just simmered it on the stove for about 2 hours. (4)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 02, 2013

      55

      Delicious! I used half veal and half beef and more of the regular mushrooms and only a small amount of the shiitake mushrooms. I also used large mushrooms which I sliced instead of the button mushrooms. I also used a little less cream than called for (just used what was left in the cream carton - did not measure). I did not know how much thyme to use, so just shook some from the jar.Very successful meal! Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 30, 2012

      55

      Tender delish! I did season the veal generously with pepper before flouring. I used only 1 pound meat leaving the rest of the menu as called for. Added 1 tablespoon Worcestershire sauce. I also added the mushrooms the after after adding the onions. Served over leftover penne. This would be yummy over mashed potatoes. Merci Made for ZWT #8

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Veal and Mushroom Stew

    Serving Size: 1 (258 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 268.9
     
    Calories from Fat 130
    48%
    Total Fat 14.4 g
    22%
    Saturated Fat 6.4 g
    32%
    Cholesterol 75.5 mg
    25%
    Sodium 397.1 mg
    16%
    Total Carbohydrate 20.2 g
    6%
    Dietary Fiber 2.2 g
    9%
    Sugars 5.3 g
    21%
    Protein 16.1 g
    32%

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