Veal, Mushroom And Red Wine Sauce
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
59
Spice
54
Sweetness
62
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 tbsps
Olive Oil450 g
Ground Veal3 large
Garlic Cloves (chopped)1 tbsp
Rosemary (chopped fresh)450 g
Mushroom (chopped)3 cup
Red Wine (dry)3 cup
Beef Broth (canned)1 cup
Tomato PasteDirections:
1
Bring to boil
2
Heat oil in large skillet over medium-high heat
3
Add veal, garlic and rosemary; sauté until veal is no longer pink, breaking up large clumps with back of spoon, about 5 minutes
4
Add mushrooms; sauté 5 minutes
5
Add tomatoes, wine, broth and tomato paste
6
Reduce heat to medium; simmer until mixture thickens to sauce consistency, stirring occasionally, about 30 minutes
7
Season to taste with salt and pepper
8
Heat oil in large skillet over medium-high heat
9
Add veal, garlic and rosemary; sauté until veal is no longer pink, breaking up large clumps with back of spoon, about 5 minutes
10
Add mushrooms; sauté 5 minutes
11
Add tomatoes, wine, broth and tomato paste
12
Bring to boil
13
Reduce heat to medium; simmer until mixture thickens to sauce consistency, stirring occasionally, about 30 minutes
14
Season to taste with salt and pepper