For four persons
Preparation time: approx 30 minutes
Cooking time: 2 hours 30 minutes
520 kcal per serving
800 g of veal (from the shoulder)
2 tablespoons of oil
1 tablespoon of butter
3 teaspoons of mustard (for example Dijon mustard)
salt and pepper
300ml veal stock (you could substitute with vegetable stock)
200ml of cream
200g of mushrooms
Three sprigs of tarragon
1 teaspoon grated organic lemon zest
Remove the fat from the meat and cut into 2cm cubes. Peel the onion and dice.
Gradually heat the oil and butter in a pan and fry the meat in portions, at a medium heat. Then remove the meat.
Place the onion in the pan and fry gently. Stir in a teaspoon of mustard and add the meat. Season with salt and pepper and add the stock and the cream. Place in a casserole dish and simmer gently for about two and a half hours.
Dry the mushrooms, clean and halve or quarter by size.
Wash the tarragon, shake it dry and finely chop. Mix them in about 15 minutes before the end of the cooking time.
Finally, season with lemon zest, salt pepper and the remaining mustard.
Enjoy, with all the best wishes from your chef Dani Mottillo. Antica Italia, Queada. Tel:966 718 737.