One of the things I miss during this pandemic year is not having a regular supply of mushrooms. I only do the shopping every 2 weeks, which means I only get to buy things like mushrooms and avocados every 2 weeks. Most of the other fruits and vegetables will last long enough but I can’t stock up on mushrooms.
On the other hand, I’m really enjoying having that free day every other week.
As is, we indulge in lots of mushrooms for a few days – and maybe a few avocados, too.
Then we go back to eating winter squashes……
Click here to Pin Veal with Mushrooms, Slow Cooker
PrintVeal with Mushrooms, Slow Cooker
An easy slow-cooker comfort main course. Serve with mashed potatoes, rice or polenta.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 2 servings 1x
- Category: Veal
- Method: Slow Cooker
Ingredients
- 12oz (360gr) veal, cut into 1 1/2″ (2cm) pieces
- 3 tbs flour
- 1 tsp paprkia
- 1 red onion, roughly chopped
- 2 cloves garlic, minced
- 4oz (250gr) mushrooms, trimmed, sliced
- 1 tbs olive oil
- 1 tbs butter
- 1 tsp oregano
- 1 tbs Worcestershire sauce
- 1 tbs tomato paste
- 1/2 cup (4oz, 120ml) beef stock
- 1/2 cup (4oz, 120ml) white wine
Instructions
- Put flour and paprika in a food bag and mix.
- Add veal and toss to coat well.
- Heat 1 tbs oil in a large skillet.
- Add veal and brown on all sides.
- Remove to slow cooker.
- Add butter to skillet.
- Add onion, mushrooms and cook 2 – 3 minutes, scraping up any brown bits as you stir.
- Add any remaing flour and cook briefly, stirring.
- Add white wine and cook briefly, stirring.
- Add to slow cooker along with beef stock, oregano, tomato paste, and Worcestershire sauce.
- Stir to combine.
- Cover and cook, low heat, 6 hours.
Notes
You could braise this in a Dutch oven on the cook top for 90 minutes, low heat or in the over for 2 hours, 300F (150C)
I haven’t been on a walk in 2 weeks. It’s been raining. When I had a walking buddy we would set off with rain forecast, and often walk in the rain. Somehow, I feel rather silly walking in the rain during a pandemic lockdown all by myself.
Besides, my paperwork allowing me to be out of the house could get wet.
Actually, now that I think about it, I shouldn’t feel at all strange. It makes perfect sense to walk in a cold winter rain in 2020.
I have hopes for tomorrow. It’s supposed to be sunny and we can leave the house during the day without the usual paperwork.
I took this photo when I was still confined to a 1 km radius from our house:
I usually am much further away. Our house is the part on the right. The left is the barn – yes, we have an attached barn. The dark bit across the front is the pool.
Now that the sun sets so much earlier (5:30) I tend to pay more attention.
I’m usually out with Guapa for the last walk of the day. This time of year we get to enjoy both a sunrise and a sunset every day on our walks.
Lucky us.
It’s beautiful. The view, your house…wonderful.
Your recipe looks delicious! I think I told you my mushroom story. How they used to cost $1.49 for a half pound until someone decided to stick Organic on the label and double the price. No kidding! They’ve always been organic for crying out loud! They’re grown in dung. Marketing…
I feel the same way about bottled water and the ridiculous claims. But sucks that they do that to mushrooms. I was once shown the underground growing area for mushrooms for a Chinese restaurant…. very interesting – and organic!
Stunning sky !
We’ve had much pinker sunsets and sunrises lately. I don’t know why, I just appreciate!
Beautiful….rural France is really beautiful..
Thanks – it’s lovely and quiet…. Just what we need at the moment!