Shopping Cart
Preparation Time:
1h 5min
Difficulty:
Medium
Share this recipe:
Ingredients
FOR 6 PEOPLE
700 g veal shoulder -
2 shallots -
20 g carrots -
10 g celery -
30 g butter -
500 g asparagus -
200 g D’Amico Famigliola Mushrooms -
vegetable broth to taste -
50 g dry white wine -
olive oil to taste -
60 g 00 flour -
salt and pepper to taste
Instructions
Wash the asparagus, shallots, celery, and carrots and cut them into cubes. Pour oil, butter, shallots, and diced asparagus into a pot, add a ladleful of vegetable broth, and cook. When cooked, season with salt and blend until creamy.
Cut the meat into cubes and coat with flour. Pour oil, shallots, celery, and diced carrots into a pan and brown the meat on both sides. Deglaze with white wine.
Add the vegetable broth a little at a time, cover with a lid, and cook for about 2 minutes over low heat. When cooked, add the asparagus cream and mushrooms and finish cooking over the heat for another 5 minutes. Place the stew in a baking dish and serve.
