Veal Stew with Mashed Potatoes
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
- 800 gr. / 28 oz. veal in pieces
- 400 gr. / 14 oz. chopped tomatoes
- 2 onions cut in 4
- 300 gr. / 11 oz. button mushrooms, sliced
- ½ tsp cinnamon
- ½ tsp nutmeg
- Pinch of ground clove
- 1 tbsp sugar
- 2 bay leaves
- 3 tbsp olive oil
- ½ cup wine any wine, I used dry white
- 2 kg. / 4.5 pounds peeled potatoes (unpeeled around 2.2 kg.)
- 200 gr. / 7 oz. evaporated milk or light cream
- 200 gr. / 7 oz. margarine (or butter, I use margarine for health reasons)
- ¼ tsp nutmeg
- 1 tbsp salt (taste it and add more if you want), pepper
- A handful of emental cheese (or any other yellow cheese you have)
- In a pressure cooker add the olive oil at high temperature.
- Throw the onions and sauté for couple of minutes.
- Add the mushrooms and sauté for another couple of minutes.
- Pour the wine and let evaporate.
- Add all the other ingredients, close the pressure cooker.
- When the steam comes out of the valve, lower fire to low.
- Let it cook for an hour and after all steam is out of the cooker open the lid.
- If the sauce is a little runny just add 1 tbsp corn flour dissolved to 1 tbsp of water to thicken the sauce.
- Just a note; if you do not have a pressure cooker, just use a pot and boil the stew for 2.5 to 3 hours until it is soft.
- In the meantime, in a pot put the peeled potatoes cut in two and boil them until they become soft.
- Drain them and throw them back to the pot.
- Lower heat to very low, place the pot on the stove and start mashing the potatoes with the puree tool.
- Add the margarine cut in cubes, the milk or cream, the cheese and the seasonings.
- Mix until everything is incorporated.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/veal-stew-with-mashed-potatoes/
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