Veal stew with milk cap mushrooms

Veal stew with milk cap mushrooms

Yesterday I published the recipe for potatoes with chanterelles, and today, we repeat with these tasty mushrooms, because on Sunday we caught a lot and I do not want to spoil them! veal stew with milk caps which I accompany with bulgur, to soak the sauce well!

INGREDIENTS ( for 4 pax) :

• 600 gr of veal (tapa) in small pieces
• 2 carrots
• 2 cloves garlic
• 1 spring onion
• 300 gr of chanterelles
• 2 ripe tomatoes
• 1 glass (200 ml) of white wine
• 1 glass (200 ml) of beef broth
• 1 bay leaf
• Olive oil
• Salt and pepper
• 1 glass of Bulgur +
• 1 1/2 glass of beef broth

STEP BY STEP RECIPE:

1. In a saucepan, pour a dash of olive oil and brown the meat that you have asked the butcher to cut into small pieces. Then add the finely chopped garlic and brown it, followed by the onion and the peeled and finely grated carrots and leave it over a low heat until soft. Finally add the grated tomato and a teaspoon of salt and cook for another 5 minutes.
2. Meanwhile, in a frying pan, sauté the chanterelles with a little olive oil and add them to the rest of the ingredients in the pan.
3. Now pour the wine, turn up the heat a little, and let the alcohol evaporate for a few minutes, and then add the beef broth and the bay leaf, and let it cook for about 25 minutes over low heat. If we see that all the liquid evaporates, we lower the heat a little, or add a little more broth.
4. To accompany, a rich bulgur that is obtained from wheat and has a granulated form, similar to couscous but fatter, to change a little, although with rice or pasta, equally well! To make the bulgur I put in a saucepan, a measure and a half of broth for one of bulgur, bring to a boil and lower the heat and let it cook until all the broth is absorbed (a few minutes before I put the lid and so I get more loose and al dente).

I hope you like it!

with all my love

Mireia Alum