Cookwares

• Saucepan
• Dutch oven

Method

1. 1Step : Peel and cut the carrot, onion, and radishes into pieces.
2. 2Step : Clean and slice the mushrooms.
3. 3Step : Brown the veal roast in hot oil on all sides in a Dutch oven.
4. 4Step : Remove the veal and set aside.
5. 5Step : Sauté the mushrooms in the same Dutch oven until they release their juices. Set the mushrooms aside.
6. 6Step : Sauté the onion, radishes, and carrot in the Dutch oven until lightly browned.
7. 7Step : Deglaze with the white wine and let it reduce for a few minutes.
8. 8Step : Return the roast to the Dutch oven and cover with the veal stock.
9. 9Step : Let it simmer over low heat for about 1 h 30, until the meat is tender.
10. 10Step : Take out the roast and cut it into cubes.
11. 11Step : Reduce the sauce. Thicken the sauce with flour if needed.
12. 12Step : Season with salt and pepper.
13. 13Step : Stir the mushrooms into the sauce.
14. 14Step : Serve piping hot with slices of bread. Garnish with chopped scallions