Total time: 90 minutes
This can be cooked in the 90 minutes allotted or left to simmer for a couple of hours if that works into your schedule better. You can serve it over gnocchi, pasta or egg noodles. I'm using pasta. Unlike a lot of Italian sauces, this is very light on tomatoes, just enough for some flavor.
- 16oz (480gr) veal, suitable for braising
1 tbs olive oil
- 2 tbs tomato paste
- 1 clove garlic
- 1/2 (4oz, 120ml) cup chicken stock
- 1 1/2 cup (12oz, 360ml) dry white wine
- 1 bouquet garni
- 1 tsp dried thyme
- 10 - 12 medium shallots
- 4oz (120gr) mushrooms
- 1 tbs butter
- 2 - 3 tbs cornstarch (maizena) dissolved in 3 tbs water
- Cut veal into 1 1/2 inch (4cm) cubes.
- Mince or crush garlic.
- In a deep, heavy pan heat the oil over medium-high heat. Add the veal and brown on all sides.
- Add garlic, tomato paste, stock, wine, bouquet garni and thyme and bring to a boil.
- Cover and reduce heat to low. Simmer for 45 minutes.
- Clean mushrooms. If mushrooms are large cut in half or quarters.
- Melt butter in a nonstick skillet over medium-high heat.
- Add shallots and sauté until starting to brown, about 5 minutes.
- Add mushrooms and sauté another 5 minutes, stirring often.
- After the veal has simmered for 45 minutes add the shallots and mushrooms and simmer another 30 minutes or until vegetables are done.
With a slotted spoon remove the meat and vegetables to a serving dish. Cover to keep warm.
- Turn the heat to medium-high under the sauce.
- Give the cornstarch mixture a stir and add to the sauce a little at a time until thickened to your liking.
- Spoon over the meat and vegetables and serve over gnocchi or pasta.