Virginia Wine and Food Pairing

Pearmund Cellars' customers enjoy pairing our fine wines with gourmet recipes

provided by friends and family.

This recipe provided by Mary Anne Wassenberg, our webmaster.

Winery Recipes - Veal and Mushrooms with Malbec

	2 pounds	Veal Shoulder, Cut into 1-Inch Cubes
	1 stick	Butter, Unsalted
	1 large	Onion, Minced
	1 cup	Flour, All-Purpose
	4	Garlic Cloves, Minced
	1 quart	Mushrooms, Sliced
	3 cups	Tomatoes, Crushed
	1 pint	Chicken Stock (or Broth)
	¼ cup	Parsley Leaves, Freshly Chopped
	1 teaspoon & to taste	Sea Salt, Finely Ground
	1 teaspoon & to taste	Black Pepper, Finely Ground

Remove excess fat from the veal then cut it into 1-inch cubes. Heat the butter in a 6-quart stockpot over medium heat. Saute the onions and garlic until it is almost translucent. On a small plate, combine 1 teaspoon sea salt and 1 teaspoon pepper with the flour. Roll the veal in the mixture until all sides are coated. Discard the leftover flour mixture. Slide the veal into the stockpot and brown on all four sides. When the veal is browned sufficiently, add the mushrooms, tomatoes, chicken stock, and parsley. Reduce the heat, cover the stockpot, and simmer gently for 45 minutes or until veal is fork-tender. Uncover the stockpot and remove any excess fat. Season with additional sea salt and pepper to taste.