French · Dinner
French Roast Veal with Mushrooms
Veal shoulder pieces browned then braised in white wine and stock with cremini mushrooms, shallots, and thyme until tender. Finished with a touch of cream for body, this French roast delivers a rich, savoury sauce over the meat, classically served with buttered noodles or mashed potato.
$9
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
467Calories
39.2gProtein
28.5gFat
9.8gCarbs
2.7gSugar
1.3gFiber
612mgSodium
198mgChol
14.2gSat Fat
870mgPotassium
68mgCalcium
3.4mgIron
3.1mcgVitamin B12
6.2mgVitamin C
protein-rich
low-carb
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat veal chunks dry, season with salt and pepper, and dust lightly with cornstarch.
2
Sear
Heat olive oil and half the butter over medium-high heat. Sear veal 4-5 minutes per side until deeply browned, working in batches.
3
Sauté
Add remaining butter, shallot, and mushrooms; sauté over medium heat 5-6 minutes until mushrooms turn golden.
4
Deglaze
Pour white wine into the pot, scrape the base, and simmer over medium heat 2 minutes until liquid reduces by half.
5
Braise
Return veal to pot, add chicken stock and thyme, cover, and braise at 325°F for 75-80 minutes until veal is fork-tender.
6
Reduce
Uncover, remove veal, and simmer sauce over medium heat 5 minutes until it coats the back of a spoon.
7
Finish
Stir heavy cream into sauce, return veal to pot, and warm through over low heat 1-2 minutes until glossy.
8
Rest
Let pot stand off heat 5 minutes so sauce settles and meat reabsorbs juice.
9
Plate
Spoon veal and mushrooms onto a plate, ladle sauce over the top, and scatter parsley across the dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g veal shoulder, cut into 2-inch chunks
- 7 oz200g cremini mushrooms
- 22 shallot
- 2 clove2 clove garlic
- 4 sprigs4 sprigs fresh thyme
- 1/2 cup120ml dry white wine
- 1 cup240ml chicken stock
- 4 tbsp60ml heavy cream
- 2 tbsp28g butter
- 2 tsp10ml olive oil
- 2 tbsp16g cornstarch
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp parsley
