Name: White wine veal stew recipe
Yield: Serves: 4
Ingredients: 750g(1½lb) stewing veal or pork; 150ml (¼ pint) white wine; 1 large onion, peeled and chopped; 1 large carrot, peeled and chopped; 1 stick celery, chopped; Salt and freshly ground black pepper; 30g (1oz) plain flour; 30g (1oz) butter; 1 chicken stock cube; 125g (4oz) button mushrooms, sliced; Pinch of mixed herbs; 1 medium egg yolk; 2tbsp double cream or top of the milk; Juice of ½ a lemon; Coriander, to garnish; Large pan, at least 1.5 litre (2½ pint) capacity

By GoodtoKnow

published 17 March 2008

in Recipes

You can use pork instead in this slow-simmered white wine, onion and herby sauce - it's guaranteed to impress.

Ingredients

750g(1½lb) stewing veal or pork
150ml (¼ pint) white wine
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 stick celery, chopped
Salt and freshly ground black pepper
30g (1oz) plain flour
30g (1oz) butter
1 chicken stock cube
125g (4oz) button mushrooms, sliced
Pinch of mixed herbs
1 medium egg yolk
2tbsp double cream or top of the milk
Juice of ½ a lemon
Coriander, to garnish
Large pan, at least 1.5 litre (2½ pint) capacity

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Method

Cut veal, or pork, into pieces. Put in a pan with 450ml (¾ pint) water, the white wine, onion, carrot and celery, and season to taste. Simmer for 1 hr.
Strain off the liquid and make a white (also called roux) sauce with it and the flour and butter. Add the stock cube for extra flavour. Allow sauce to boil for a few minutes, then add the mushrooms and herbs.
Cook for a few more minutes, then add the egg yolk mixed with the cream or milk. Lastly, add the lemon juice.
Pour the sauce over the meat and heat through. Do not allow to boil or the sauce will curdle. Garnish with coriander.
Serve veal, or pork, on rice, or with mashed potato, and green vegetables, if liked. (Not suitable for freezing).

Top Tip for making White wine veal stew

If you spot any lumps in your white sauce, you can always push the sauce through a sieve and carry on cooking

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