Recipe by Cadillacgirl
A fabulous slow cooker recipe from Canadian Living! You may need more salt depending on what kind of stock you use and your taste!
Top Review by JPsBarbie
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)
- 1133.98 g stewing veal, cubed
- 78.07 ml flour
- 29.58 ml vegetable oil
- 29.58 ml butter
- 1 onion, chopped
- 3 leeks, chopped (white and light green parts only!)
- 2 garlic cloves, minced
- 1 bay leaf
- 3.69 ml salt
- 3.69 ml pepper
- 1.23 ml ground nutmeg
- 591.47 ml chicken stock
- 946.36 ml mushrooms (small button or cremini)
- 473.18 ml shiitake mushroom caps
- 29.58 ml lemon juice
- 118.29 ml whipping cream
- 59.14 ml fresh parsley, chopped
Directions See How It's Made
- Trim veal. In a large plastic bag, shake the veal with flour to coat.
- In a large shallow Dutch oven, heat oil over med high heat, then brown veal in batches and transfer to slow cooker.
- 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).
- 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.
- Pour over veal in slow cooker, then cover and cook on high for 4 to 5 hours until veal is tender.
- 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).
- 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!