EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
The mushroom stew is a true classic of the winter season.
There are many variations: with potatoes, with peas, with carrots… but today we will see the basic version that is easier and faster to do
Ingredients for 4 people: 800 grams of veal (spinel or other chopped stew) – 1 celery stalk – 1 carrot – 1 onion – 1 tablespoon flour 00 – 1/2 glass of red wine – meat broth – extra virgin olive oil – salt and pepper – 400 g mushrooms
First, clean the carrots, the celery and the onion and chop them.
Clean the mushrooms and cut into slices, add a small part of the chopped vegetables and cook in a non-stick pan with a little salt, oil and parsley.
Let the rest of the minced vegetables dry in another large pan together with the oil; add the meat cut into small pieces and brown on all sides.
Add the flour slowly, stirring immediately to avoid lumps.
Blend with the wine (or apple vinegar), close with a lid and cook for about 40 minutes over medium-low heat, adding hot broth when needed to avoid the sticking of the meat.
A few minutes before the end of cooking, add the mushrooms and salt and pepper to taste.
The mushroom stew is ready.
Enjoy your meal!