Stewed veal with mushrooms and cream

Here is a recipe for veal stew with mushrooms and cream:

Ingredients :

800 g veal (shoulder or tendon), cut into pieces
250 g mushrooms of your choice (button mushrooms, shiitake, etc.), cut into slices
2 onions, sliced
2 cloves of garlic, minced
200 ml dry white wine
200 ml of veal broth
200 ml fresh cream
2 tablespoons of flour
2 tablespoons of olive oil
2 sprigs of fresh thyme
Salt and pepper, to taste
Fresh parsley, chopped (for garnish, optional)

Instructions :
In a large casserole dish, heat the olive oil over medium heat. Add the pieces of veal and brown them on all sides. Remove them from the casserole and set aside.
In the same pot, add the sliced ​​onions and fry them until they are soft and lightly browned. Then add the minced garlic and fry for another minute.
Sprinkle the onions and garlic with flour, mix well and cook for a few minutes so that the flour loses its raw taste.
Deglaze the casserole dish with the white wine, scraping the bottom well to collect the cooking juices.
Add the reserved pieces of veal, the sliced ​​mushrooms, the veal stock and the sprigs of fresh thyme. Season with salt and pepper to taste.
Bring to the boil, then reduce the heat, cover and simmer for about 1.5 to 2 hours, or until the meat is tender.
Once the meat is cooked, remove it from the casserole and keep it warm.
Add the crème fraîche to the pot and simmer for a few minutes until the sauce thickens slightly.
Return the pieces of veal to the casserole dish to reheat them in the sauce.
Adjust the seasoning if necessary, then serve hot, garnished with chopped fresh parsley, if desired.

This veal stew with creamy mushrooms is delicious served with steamed potatoes, rice or fresh pasta. Enjoy your food !