Food

VEAL WITH ROASTED CAPSICUM & MUSHROOMS

Date: 14 Oct 2014 Author: Jacqui Categories: Food, Main Dishes Comments

photo(83)

This stew is very similar to a Hungarian Goulash. As with all stews, it tastes much better the next day.  I have used Port instead of the normal Red Wine and also used porcini, which gives it such deep flavor, but instead of soaking them, I processed them to a fine powder and added them with the stock.

Ingredients

(Serves 4)

  • Olive oil
  • 600g boneless veal shoulder, cubed
  • 1 large onion, chopped
  • 2 garlic cloves
  • 300g mushrooms
  • 15g dried porcini mushrooms
  • 1 large red pepper, sliced in half lengthwise and seeds removed
  • 1/2 cup Port
  • 2 cups gluten free beef stock
  • 1 tbsp Paprika
  • 1 bay leaf
  • Fresh Thyme sprigs, x 2
  • 1/4 cup of frozen peas
  • 1 tbsp tomato paste
  • Salt & Pepper
  • 1- 2 tsp gluten free all purpose flour

Method


Put the porcini in a coffee grinder, and grind to a fine powder. Set aside.

Heat some olive oil in a heavy pot over moderate heat and brown the veal cubes in batches. Remove from pan and set aside.

Add a little more olive oil, throw in the onions and cook until softened.  Add garlic and cook, stirring, until fragrant.  Stir in the gluten free flour, paprika and cook, stirring for about a minute.  Add the Port, followed by the tomato paste, the stock, the bay leaf, the thyme sprigs, the powdered porcini and bring to a boil, whisking.   Add the veal cubes with any juices.  Cover and simmer over low heat until veal is tender, about one and a quarter hours.

While meat is simmering, roast the peppers, cut side down, until skin is blistered and it starts to develop black spots. Transfer peppers to a bowl, cover, and leave to cool. Peel the blistered skin and cut into 1-inch pieces.

Heat some more olive oil in a pan and sauté the mushrooms.  Season with salt and pepper to taste.

Stir the sautéed mushrooms, frozen peas and the peppers into the stew and simmer for another quarter of an hour so all the flavors will develop.

Serve over a bed of plain white rice, garnished with freshly chopped parsley and fresh thyme.

Translate »