VEAL STEW WITH COFFEE
Preparation: 30 minutes
Cooking: 80 minutes
By adding a cup of woodsy, lively coffee to the cooking stock of this luscious stew you’ve just elevated a standard comfort dish into an unexpected revelation. The stock gets thickened and enriched with cream to make a sauce that hugs the tender veal, mushrooms and pearl onions in a rich, layered blanket.
1 Place all ingredients in a large saucepan and bring to a boil. Reduce heat and simmer covered for about 1 hour 30 minutes.
2 Strain cooking juice through a sieve and reduce by half to get about 3 cups of liquid.
3 Remove veal cubes from sieve and set aside in a bowl. Discard vegetable chunks.
4 Blanch mushrooms and onions directly in cooking juice for 10 minutes. Put veal cubes back in cooking juice.
5 In a small bowl, dilute cornstarch in cold water. Pour into boiling cooking juice and mix with a fork. Continue cooking for 2 minutes.
6 In a small bowl, combine egg yolk and cream and pour in a little of the hot sauce to warm up mixture. Stir mixture directly into sauce and cook for 2 minutes with-out bringing to a boil.
7 Serve immediately with rice pilaf and a green vegetable.
2 lb. (1 kg) veal shoulder cubes
1 onion, halved and studded with a clove
1 carrot, peeled and cut into chunks
1 celery stalk, cut into chunks
2 cloves garlic, crushed
4 sprigs parsley
1 bay leaf
½ tsp. (2 ml) dried thyme
½ tsp. (2 ml) dried sage
10 black peppercorns
3 cups chicken stock
1 cup (8 oz) of Van Houtte® Espresso Superiore, brewed
1 package (8 oz./227 g) white mushrooms, quartered
1 package (10 oz./284 g) small pearl onions
¼ cup cornstarch
¼ cup cold water
1 egg yolk
¼ cup 35% cream
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