PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 400g mixed mushrooms, cleaned and sliced
  • 700g braised cubes of veal
  • 2 garlic cloves minced
  • 400g cherry tomatoes, halved
  • 650ml beef broth
  • 3 tbsp fresh parsley, chopped
  • 1 tbsp dry oregano
  • 5 tbsp olive oil
  • 100ml 35% cream
  • 40g grated Parmigiano Reggiano
  • Salt and pepper

PREPARATION:

  1. Heat up olive oil in a 28cm Granit sauté pan.
  2. Add veal cubes. Sear quickly on both sides at high heat until golden.
  3. Add garlic and let brown for 2 to 3 minutes.
  4. Now, add the mushrooms and let cook for another 10 minutes or so.
  5. Drench all in beef broth. Reduce heat and let stew for 35 to 40 minutes (adding a bit of broth during this cooking time when/ if necessary).
  6. When meat is finally tender, add cherry tomatoes and parsley and let cook for an additional 5 minutes.
  7. To finish, add cream and parmesan. Season with salt and pepper and continue cooking for a final 8 to 10 minutes. Serve hot.