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
Heat oil in large skillet over medium-high heat
2
Add veal, garlic and rosemary; sauté until veal is no longer pink, breaking up large clumps with back of spoon, about 5 minutes
3
Add mushrooms; sauté 5 minutes
4
Add tomatoes, wine, broth and tomato paste
5
Reduce heat to medium; simmer until mixture thickens to sauce consistency, stirring occasionally, about 30 minutes
6
Season to taste with salt and pepper
7
Heat oil in large skillet over medium-high heat
8
Add veal, garlic and rosemary; sauté until veal is no longer pink, breaking up large clumps with back of spoon, about 5 minutes
9
Add mushrooms; sauté 5 minutes
10
Add tomatoes, wine, broth and tomato paste
11
Bring to boil
12
Reduce heat to medium; simmer until mixture thickens to sauce consistency, stirring occasionally, about 30 minutes
13
Season to taste with salt and pepper
14
Bring to boil