POT-ROASTED FARM VEAL WITH MUSHROOMS

IN WINTER, NOTHING BEATS CASSEROLE DISHES.

Main course

Number of servings

20 min.

Preparation time

30 min.

Cooking time

ingredients

A farm veal roast 1 kg

1 kg of mushrooms: ceps, chanterelles or just button mushrooms

3 spoons of oil

A garlic head

To go with my dish

Choose a Saint-Émilion wine

preparation

Cut the mushrooms in big cubes and fry them slowly in olive oil in a casserole dish. Remove them then add salt.
Brown the roast on high heat in the mushrooms’ oil. Add the garlic and half a glass of water. Cover and then cook on low heat for 30 minutes.
When the meat is pink, put the mushrooms back in the dish for a few minutes. Add salt and pepper.

Serve hot straight away with a glass of Saint-Emilion!

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