Veal Yahniya with Mushrooms and Red Wine
60% автентично · European Fusion
A creative twist on the traditional Yahniya, incorporating earthy mushrooms and a splash of red wine for a deeper, more complex flavor profile, while still maintaining the essence of the original stew.
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Съставки
- Veal shoulder700g
- Onions2 medium
- Carrots1 large
- Mushrooms (cremini)250g
- Garlic3 cloves
- Tomatoes (canned, pureed)400g
- Dry red wine150ml
- Beef broth200ml
- Olive oil3 tbsp
- Paprika (smoked)1 tsp
- Dried thyme1 tsp
- Saltto taste
- Black pepperto taste
- Fresh thymefor garnish
Стъпки
- 1
Cut the veal into 2-3 cm cubes. Season with salt and pepper.
- 2
Slice the mushrooms. Peel and chop the onions. Peel and dice the carrots. Mince the garlic.
- 3
Heat olive oil in a Dutch oven over medium-high heat. Brown the veal cubes. Remove and set aside.
- 4
Add onions and carrots to the pot, sauté until softened, about 7-8 minutes.
- 5
Add the sliced mushrooms and minced garlic, cook until mushrooms are browned, about 5-7 minutes.
- 6
Stir in the smoked paprika and dried thyme, cook for 30 seconds.
- 7
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer and reduce slightly for 2-3 minutes.
- 8
Add the pureed tomatoes and beef broth. Return the veal to the pot.
- 9
Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until veal is tender. Add a little water if it becomes too thick.
- 10
Season with salt and pepper to taste.
- 11
Serve hot, garnished with fresh thyme sprigs.
