Ingredients
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2 1/2 lbs stewing veal, cubed
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1/3 cup flour
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2 tablespoons vegetable oil
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2 tablespoons butter
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1 onion, chopped
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3 leeks, chopped (white and light green parts only!)
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2 garlic cloves, minced
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1 bay leaf
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3/4 teaspoon salt
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3/4 teaspoon pepper
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1/4 teaspoon ground nutmeg
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2 1/2 cups chicken stock
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4 cups mushrooms (small button or cremini)
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2 tablespoons lemon juice
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1/2 cup whipping cream
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1/4 cup fresh parsley, chopped
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2 cups shiitake mushroom caps
Instructions
- Trim veal. In a large plastic bag, shake the veal with flour to coat.
- In a large shallow Dutch oven, heat oil over med high heat, then brown veal in batches and transfer to slow cooker.
- Drain fat from Dutch oven and add 1 tbsp of butter. Fry onions, leeks, garlic and lay leaf over med heat, stirring occasionally, until onion is softened (about 5 minutes).
- Add 1/2 tsp each of the salt and pepper, all the thyme and nutmeg. Stir in stock and bring to a boil, scraping up any brown bits from the bottom of the pan.
- Pour over veal in slow cooker, then cover and cook on high for 4 to 5 hours until veal is tender.
- In a large skillet, heat remaining butter over med high heat, then saute all the mushrooms and remaining salt and pepper until lightly browned (about 10 minutes).
- Add to slow cooker along with lemon juice, then cover and cook on high for 15 minutes.Discard bay leaf and stir in cream and parsley, then serve!