4
Spanish veal stew with dried mushrooms and a green bean salad
> 60 minutes
veal cubes
*
stewing
edgar buhrs culinair
Preparation
Fry the veal cubes in the olive oil until lightly browned. Add the onion and garlic and fry shortly. Add the white wine and then the veal stock. Allow to cook for approx. 90 min. on a low heat.
In the last 15 minutes, squeeze out the mushrooms, chop them coarsely and add to the stew. Season to taste with salt and pepper. Cook the beans until al dente in boiling water. Drain and add the rest of the ingredients. Mix and serve in bowls.
Portion the meat over four warmed plates. Mix the sour cream with the coarsely chopped parsley and spoon it onto the middle of the meat.
Ingredients
- 500 g veal cubes
- 3 tbsp olive oil
- 1 small onion
- 2 cloves garlic
- 300ml veal stock
- 100ml white wine
- 40g dried mushrooms (soaked in boiling water)
- 30g fresh parsley
- 100g sour cream
For the green bean salad:
- 3 packages of green beans
- 4 tbsp olive oil
- the peel of 1 lemon
- the juice of ½ lemon
- 45g almond flakes
- salt and pepper
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