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Icelandic Veal Stew
Grain Fed veal, Milk Fed Veal
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
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.
Serve with white steamed rice, baguette and a fresh garden salad.
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