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Braised Veal with Portobello Mushrooms, Celery Root, and Toasted Pecans

Source: The Wine Lover's Cookbook
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Active Time:  20 Minutes
Total Time:  1 Hour 35 Minutes
  Serves 4 as an entrée
The soft, supple quality of merlot makes it an ideal choice for braised dishes that combine a lot of complementary flavors. The softer tannins and medium weight of the wine blend well with the savory veal, earthy mushrooms and celery root, and the toasted nuts. As a white wine alternative, it's surprising how well the richness of a full-bodied chardonnay pairs with this dish.
3/4 pounds veal stew meat
1 tablespoon all-purpose flour
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 tablespoons unsalted butter
1 1/2 ounces pancetta, chopped
2 cups sliced portobello mushrooms
2 cups peeled and diced celery root
1 cup chopped yellow onions
4 cloves garlic, chopped
1 tablespoon sweet paprika
1 teaspoon caraway seed
1 teaspoon fines herbes
1 3/4 cups veal or chicken stock
1/3 cup white wine
kosher salt and freshly ground black pepper
1/4 cup toasted pecan halves
1/2 cup shredded smoked mozzarella cheese
Cut veal into 1-inch cubes. Sprinkle with flour, salt, and pepper. In a large sauté pan over medium heat, sauté veal in butter and pancetta for 6 to 7 minutes, or until lightly browned. Add mushrooms, celery root, onions, garlic, paprika, caraway, and fines herbes and continue cooking for 8 minutes. Add stock and wine and bring to a boil. Reduce heat, cover, and simmer for 1 1/4 hours. Season to taste.

Spoon veal stew onto plates while very hot. Top with pecans and mozzarella. Serve with wild rice and sautéed spinach.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4 as an entrée
Calories: 443
Fat. Total: 26g
Fiber: 4g
Carbohydrates, Total: 18g
Sodium: 479mg
% Cal. from Fat: 53%
Cholesterol: 109mg
Protein: 33g
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