Veal with mushrooms and rosemary
The usual way to cook beef/veal in Greece is with tomato sauce. In this recipe, we suggest a different but equally delicious way to cook it, that is also lighter!
- 1kg/35oz/2.2lb veal/beef, cut into 4-5cm/1.5-2inches pieces
- 250gr/9oz common mushrooms, cut in slices
- 400gr/14oz (2 large) onions, diced
- 4-5 garlic cloves, finely chopped
- 125ml (1/2 cup) olive oil
- 250ml (1 cup) white wine
- 500ml (2 cups) beef stock *
- 750ml (3 cups) warm water
- 2 bay leaves
- 1/2 tablespoon dry rosemary (or 1 tablespoon fresh)
- 2 tablespoons balsamic vinegar
- salt and pepper
* to make 500 ml of beef stock, dissolve 1 stock cube (bouillon) in 500ml warm water.
Put the olive oil in a large nonstick pot and put it on medium to high heat. Once the oil is hot, add the meat and saute vigorously -especially during the first minutes.
Continue searing for 6-8 minutes until most of the moisture is evaporated.
Then add the onions and the mushrooms and saute for 5-6 minutes.
Next, add the garlic, saute for 1-2 minutes and pour the wine.
Cook for 3-4 minutes to allow the alcohol to evaporate, and then add the beef stock, the warm water and the bay leaves. Turn down the heat to low and cover the pot, leaving the lid a bit askew.
Let it cook (simmer) for 1 hour and 30 minutes. Stir occasionally, especially towards the end of this phase.
At the end of this one and a half hour of cooking, most of the water will have evaporated and the sauce will be thick.
Add the balsamic vinegar, the rosemary, salt and pepper and cook for 5 more minutes (still in low heat). Serve with mashed potatoes, rice or french fries. Kali oreksi!
1. For a spicier result you can add 2 tablespoons of yellow mustard when you pour the wine.
2. If you prefer a lighter meal, you can serve this dish with a green salad.