Veal with Red Wine, Balsamic Vinegar & Creamy Garlic Mash
Ask your butcher to dice the veal shoulder. Veal is suitable to freeze. Note
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Ingredients
- 1/4 cup (60ml) olive oil
- 1 kilogram diced veal shoulder
- 10 (400g) pickling onions, halved
- 1 (120g) medium carrot, chopped finely
- 1 (150g) stalk celery, trimmed, chopped finely
- 2 cloves garlic, chopped finely
- 4 (260g) rindless bacon slices, chopped coarsely
- 1/4 cup (60ml) balsamic vinegar
- 2 tablespoons tomato paste
- 200 grams button mushrooms, quartered
- 400 grams can diced tomatoes
- 1 cup (250ml) dry red wine
- 1 cup (250ml) beef stock
- 2 tablespoons fresh garlic chives, chopped coarsely
- salt and freshly ground black pepper, to season
- Creamy garlic mash
- 1 kilogram potatoes, chopped coarsely
- 3 cups (750ml) milk
- 1 clove garlic
- 40 grams butter, softened
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