Creamy Mushroom Veal Stew

Creamy Mushroom Veal Stew

  • Prep: 15 min
  • Cook Time: 3 hr
  • Total: 3 hr 15 min
  • Serving: 8

Creamy Mushroom Veal Stew is a meal in a bowl.


  • 2 1/2 pounds veal stew meat, cut in 1 1/2 inch chunks
  • 1 carrot, diced
  • 7 medium onions, quartered
  • 2 teaspoons salt
  • 3 whole cloves
  • 1 bay leaf
  • 1 pound small mushrooms
  • 2 egg yolks
  • 1/2 cup whipping cream
  • 1 teaspoon lemon juice
  • chopped parsley for garnish


  1. In large Dutch oven over medium-high heat, heat to boiling 4 cups hot water, veal, carrot, one quartered onion, salt, cloves and bay leaf; reduce heat to low and simmer for about 1 1/2 hours.
  2. With slotted spoon, remove veal to warm platter and set aside. With a fine sieve, strain broth; add remaining onions, cover and cook 10 minutes; add mushrooms and cook for 10 more minutes or until onions are tender.
  3. With slotted spoon, remove onions and mushrooms; set aside with veal. Over high heat, cook broth to reduce it to 1/3 volume or about 1 1/2 cups. Return meat and vegetables to broth; heat.
  4. Meanwhile, in small bowl, mix egg yolks, cream and lemon juice; stir in about 1/2 cup hot broth; stir mixture into stew. Heat until mixture thickens slightly. Garnish with chopped parsley.


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