{"id":4774,"date":"2018-11-28T10:27:26","date_gmt":"2018-11-28T10:27:26","guid":{"rendered":"http:\/\/culinaryspain0.vl28466.dinaserver.com\/?p=4774"},"modified":"2018-11-28T10:27:26","modified_gmt":"2018-11-28T10:27:26","slug":"veal-stew-with-niscalos-corn-salad","status":"publish","type":"post","link":"https:\/\/www.culinaryspain.com\/en\/veal-stew-with-niscalos-corn-salad\/","title":{"rendered":"Veal stew with milk cap mushrooms"},"content":{"rendered":"<h3>Veal stew with milk cap mushrooms<\/h3>\n<p>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! <strong>veal stew with milk caps<\/strong> which I accompany with bulgur, to soak the sauce well!<\/p>\n<p><strong>INGREDIENTS <\/strong>( for 4 pax)<strong> :<a href=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2018\/11\/IMG_0766.jpg\"><img decoding=\"async\" class=\"alignright wp-image-4777\" src=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2018\/11\/IMG_0766-768x1024.jpg\" alt=\"veal stew with niscalos (corn salad)\" width=\"283\" height=\"378\" srcset=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2018\/11\/IMG_0766-768x1024.jpg 768w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2018\/11\/IMG_0766-225x300.jpg 225w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2018\/11\/IMG_0766.jpg 960w\" sizes=\"(max-width: 283px) 100vw, 283px\" \/><\/a><\/strong><\/p>\n<ul>\n<li>600 gr of veal (tapa) in small pieces<\/li>\n<li>2 carrots<\/li>\n<li>2 cloves garlic<\/li>\n<li>1 spring onion<\/li>\n<li>300 gr of chanterelles<\/li>\n<li>2 ripe tomatoes<\/li>\n<li>1 glass (200 ml) of white wine<\/li>\n<li>1 glass (200 ml) of beef broth<\/li>\n<li>1 bay leaf<\/li>\n<li>Olive oil<\/li>\n<li>Salt and pepper<\/li>\n<li>1 glass of Bulgur +<\/li>\n<li>1 1\/2 glass of beef broth<\/li>\n<\/ul>\n<p><strong>STEP BY STEP RECIPE:<\/strong><\/p>\n<ol>\n<li>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.<\/li>\n<li>Meanwhile, in a frying pan, saut\u00e9 the chanterelles with a little olive oil and add them to the rest of the ingredients in the pan.<a href=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2018\/11\/IMG_0767.jpg\"><img decoding=\"async\" class=\"wp-image-4789 alignright\" src=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2018\/11\/IMG_0767-768x1024.jpg\" alt=\"veal stew with milk caps\" width=\"282\" height=\"376\" srcset=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2018\/11\/IMG_0767-768x1024.jpg 768w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2018\/11\/IMG_0767-225x300.jpg 225w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2018\/11\/IMG_0767.jpg 960w\" sizes=\"(max-width: 282px) 100vw, 282px\" \/><\/a><\/li>\n<li>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.<\/li>\n<li>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).<\/li>\n<\/ol>\n<p>I hope you like it!<\/p>\n<p>with all my love<\/p>\n<p>Mireia Alum<\/p>","protected":false},"excerpt":{"rendered":"<p>Guiso de ternera con n\u00edscalos Ayer publiqu\u00e9 la receta de las patatas con n\u00edscalos, y hoy , repetimos con estas sabrosas setas, ya que el domingo cogimos un mont\u00f3n y no las quiero echar a perder\u00a1 As\u00ed que hoy toca guiso de ternera con n\u00edscalos que acompa\u00f1o con bulgur, para empapar bien la salsita\u00a1 INGREDIENTES [&hellip;]<\/p>","protected":false},"author":3,"featured_media":4789,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[333,429],"tags":[430],"class_list":["post-4774","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-caseras","category-carnes","tag-guiso-de-ternera-con-niscalos"],"blocksy_meta":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - 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