You will want to serve this chunky creamy stew with some crusty bread to sop up all the delicious sauce. You can also serve it over mashed potatoes, egg noodles or rice.
2 lb (1 kg) stewing veal cubes
3 tbsp (45 mL) all purpose flour
1/2 tsp (2 mL) each salt and pepper
2 tbsp (30 mL) canola oil
6 slices uncooked bacon, chopped
2 large onions, chopped
4 cloves garlic, minced
1/2 cup (125 mL) 35% whipping cream
3 tbsp (45 mL) lemon juice
Chopped parsley (optional)
2 tbsp (30 mL) butter
1 lb (454 g) button mushrooms, quartered
1/4 tsp (1 mL) each salt and pepper
2 cups (500 mL) veal or beef broth
Prep Time: 25 minutes
Cook Time: 2 hours
Serves: 6 to 8
In a large bowl, toss the veal with flour, salt and pepper to coat.
In a large shallow Dutch oven, heat oil over medium high heat. Brown veal in batches and remove to a plate. Reduce heat to medium. Stir in bacon, onions and garlic; cook, stirring for about 10 minutes or until softened.
Mushrooms: Meanwhile, in a skillet melt butter over medium high heat. Cook mushrooms, salt and pepper for about 10 minutes or until liquid evaporates. Add veal broth and bring to a simmer.
Add browned veal and any juices to the onion mixture along with mushroom mixture. Bring to a simmer and cook for about 1 1/2 hours or until veal is tender.
Stir in cream and lemon juice and return to a simmer. Cook for 10 minutes to heat through. Serve in shallow bowls garnished with parsley, if desired.
Source: Ontario Veal Appeal (ontariovealappeal.ca)