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Braised Veal with Portobello Mushrooms, Celery Root, and Toasted Pecans

  • 4servings
  • 1minutes

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Source: www.cooking.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, D
MineralsSelenium, Copper, Natrium, Chromium, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 pounds veal stew meat

  2. 1 tablespoon all-purpose flour

  3. 1/4 teaspoon kosher salt

  4. 1/8 teaspoon freshly ground black pepper

  5. 3 tablespoons unsalted butter

  6. 1 1/2 ounces pancetta , chopped

  7. 2 cups sliced portobello mushrooms

  8. 2 cups peeled and diced celery root

  9. 1 cup chopped yellow onions

  10. 4 cloves garlic , chopped

  11. 1 tablespoon sweet paprika

  12. 1 teaspoon caraway seed

  13. 1 teaspoon fines herbes

  14. 1 3/4 cups veal or chicken stock

  15. 1/3 cup white wine

  16. kosher salt and freshly ground black pepper

  17. 1/4 cup toasted pecan halves

  18. 1/2 cup shredded smoked mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Cut veal into 1-inch cubes. Sprinkle with flour, salt, and pepper. In a large saut辿 pan over medium heat, saut辿 veal in butter and pancetta for 6 to 7 minutes, or until lightly browned. Add mushrooms, celery root, onions, garlic, paprika, caraway, and fines herbes and continue cooking for 8 minutes. Add stock and wine and bring to a boil. Reduce heat, cover, and simmer for 1 1/4 hours. Season to taste.

  2. Spoon veal stew onto plates while very hot. Top with pecans and mozzarella. Serve with wild rice and saut辿ed spinach.

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