Roast veal in a casserole with mushrooms Ingredients: 1 onion - 6 teaspoons of - veal stock - salt - 40 g of - butter - pepper - 1 roast of veal - from 1 to 1.2 kg 1 glass of - white wine - (approximately 20 cl) 1 tablespoon of - Provence herbs - 1 tablespoon of - basil - 500 g of - fresh button mushrooms.
Utensils：
- 1 casserole dish- 1 brush- €6.72 1 saucepan- pots and pans 1 bowl- salad bowls 1 wooden spoon- 1 1 kitchen whisk- whisksBuy 1 kitchen scale- scales
Total time: 50 mins Preparation: 20 mins Rest:-Cooking: 30 min
Phase 1
Melt the butter in a pressure cooker, brown the roast on all sides, then add the chopped onion, salt and pepper.
Phase 2
Dissolve the veal stock, herbs, basil, white wine and 1 glass of water in a bowl. Pour this mixture into the casserole, as well as the washed and quartered mushrooms and stir.
Phase 3
Close the casserole dish and leave to simmer for around 30 min per kg.
Phase 4
This recipe is as delicious as it is quick!
Utensils：
- 1 casserole dish- 1 brush- €6.72 1 saucepan- pots and pans 1 bowl- salad bowls 1 wooden spoon- 1 1 kitchen whisk- whisksBuy 1 kitchen scale- scales
Total time: 50 mins Preparation: 20 mins Rest:-Cooking: 30 min
Phase 1
Melt the butter in a pressure cooker, brown the roast on all sides, then add the chopped onion, salt and pepper.
Phase 2
Dissolve the veal stock, herbs, basil, white wine and 1 glass of water in a bowl. Pour this mixture into the casserole, as well as the washed and quartered mushrooms and stir.
Phase 3
Close the casserole dish and leave to simmer for around 30 min per kg.
Phase 4
This recipe is as delicious as it is quick!