Icelandic Veal Stew
Grain Fed veal, Milk Fed Veal
Stewing Veal
20 min
Preparation
1h15
Cooking
6
Portions
Ingredients
- 1 kg (2 lbs.) Fontaine Family stewing veal, as is or chopped smaller based on preference
- 1 package of mushrooms, finely chopped
- 2 large bell peppers, finely chopped
- 2 yellow onions, minced
- 1 can tomato paste, small can
- 1 cup cream 35%
- Season meat ; 15 ml (1 tbsp.) paprika and 15 ml (1 tbsp.) thyme
- 2 beef bouillon cubes
- Salt and pepper to taste
Preparation
- Sauté seasoned meat in a skillet with oil until browned then place in pot.
- Sauté onion in the same skillet and transfer to the pot with the meat.
- In the same skillet, add butter and sauté mushrooms, then transfer to the pot with the meat.
- In the same skillet, add butter and sauté bell peppers, then transfer to the pot with the meat.
- Add beef bouillon cubes and 1/2 cup of water to pot and simmer on low to medium heat for 1 hour. Stirring occasionally.
- Add tomato paste and cream to the meat mixture and stir until combined. Continue to simmer on low for 15 minutes.
Side dishes
Serve with white steamed rice, baguette and a fresh garden salad.