Breast Of Veal With Hedgehog Mushrooms

By á-174942

Ingredients

• Salt to taste
• Freshly-ground black pepper to taste
• 3 pounds breast of veal cut single ribs
• 1/2 cup flour
• 7 tablespoons mild vegetable oil
• 2 tablespoons butter
• 8 garlic cloves minced
• 1 large onion minced
• 2 tablespoons tomato paste
• 3/4 cup beef broth or more
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 3 allspice berries
• 1 1/2 pounds hedgehog mushrooms sliced
• 2 tablespoons chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Salt and pepper the ribs, then pat with the flour. Brown in 5 tablespoons of the oil in a Dutch oven and set aside.

Wipe the pot clean and add the melted butter and the remaining 2 tablespoons of oil. Cook the garlic and onion for 2 minutes. Add the tomato paste, broth, bay leaf, thyme, and allspice, along with the mushrooms and the ribs.

Cover and cook over low heat for 1 1/2 to 2 hours. If the sauce becomes too thick, add more beef broth. Remove the bay leaf after 30 minutes of cooking. Sprinkle on the parsley just before serving.

This recipe yields 4 to 6 main course servings.