VEAL STEW WITH SAGE, WHITE WINE AND MUSHROOMS

VEAL STEW WITH SAGE, WHITE WINE AND MUSHROOMS image

Yield 4 servings

Number Of Ingredients 15

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2 tb fineld chopped onion
2 tb olive oil
2 tb butter
1.5 lbs veal shoulder or shank, cut in 1-inch cubes
3/4 cup flour
18 medium (dried) sage leaves -- fresh work as well
2/3 cup dry white wine
salt & pepper
For the mushrooms:
1.5 lbs mushrooms, sliced or cut in quarters
1.5 tb finely diced shallots
2.5 tb butter
1.5 tb olive oil
1/2 cup heavy cream
salt & pepper

Steps:

in a deep skillet, saute onion in the oil & butter until translucent dry veal cubes w/paper towel and coat on all sides with flour add meat and sage leaves to skillet brown on all sides on medium high and remove from pan add wine and boil on high heat for 30 seconds, scraping up residues reduce heat and add meat , salt & pepper simmer for about 1 hour (there should be enough liquid to not-quite-cover the meat; add water if needed) Mushrooms: saute shallots in butter and oil until translucent add mushrooms cook over high heat until all fat absorbed turn to low heat until liquid starts to come out of mushrooms turn heat to high until liquid is boiled off, or until mushrooms are light brown all over add cream add all to stew