Lithuanian Veal Stew with Mushrooms

Lithuanian Veal Stew with Mushrooms Recipe - Traditional Dish from Lithuania

Region / culture: Lithuania | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Lithuanian Veal Stew with Mushrooms is a hearty and comforting dish that is perfect for a cozy family dinner or a special occasion. This traditional Lithuanian recipe combines tender veal with earthy mushrooms and a rich sour cream gravy for a delicious and satisfying meal.

History

Veal stew has been a staple in Lithuanian cuisine for centuries, with each family adding their own unique twist to the recipe. The combination of veal, mushrooms, and sour cream is a classic flavor profile that has stood the test of time and continues to be a favorite among Lithuanian households.

Ingredients

2.5 – 3 lb (1.36 kg) stewing veal
3 carrots, cut into pieces
3 potatoes, cubed
2 ribs of celery, sliced
1 large onion, chopped
2 tsp butter
2 (4 oz (113 g)) cans or 1 lb (454 g) fresh mushrooms
1 bay leaf
salt and pepper to taste
1 pt (473 ml) sour cream

How to prepare

In a pot of boiling water, quickly boil the veal for 4-6 minutes.
Make sure to wait until the water is at a full boil before adding the meat.
Remove the veal from the water, drain it, and wash it.
In a large stew pot, place all the ingredients except for the mushrooms, butter, and sour cream.
Add just enough water to cover the ingredients.
Cover the pot and cook for 45 minutes, or until the meat and carrots are nearly done.
In a separate bowl, mix 0.5 cup of broth (to prevent the cream from curdling).
Add the sour cream to the broth and mix well to make a gravy.
Add the gravy, mushrooms, and butter to the stew, and simmer for 15 to 20 minutes.
Remove the bay leaf.
Serve the stew with fresh rye bread.

Variations

For a lighter version of this dish, you can use chicken or turkey instead of veal.
You can also add other vegetables such as peas, green beans, or bell peppers to the stew for added flavor and nutrition.

Cooking Tips & Tricks

Be sure to quickly boil the veal before adding it to the stew to remove any impurities and ensure a clean and clear broth.

- Mixing a bit of broth with the sour cream before adding it to the stew will help prevent the cream from curdling.

- Simmering the stew slowly and gently will allow the flavors to meld together and create a rich and flavorful dish.

Serving Suggestions

Serve the Lithuanian Veal Stew with Mushrooms with a side of fresh rye bread and a simple green salad for a complete and satisfying meal.

Cooking Techniques

Boiling the veal before adding it to the stew helps to remove any impurities and ensures a clean and clear broth.

- Mixing a bit of broth with the sour cream before adding it to the stew helps prevent the cream from curdling.

Ingredient Substitutions

If you don't have veal, you can use beef or pork instead.

- You can use any type of mushrooms in this recipe, such as button mushrooms, cremini mushrooms, or shiitake mushrooms.

Make Ahead Tips

This stew can be made ahead of time and reheated before serving. Simply store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve the stew in individual bowls garnished with a dollop of sour cream and a sprinkle of fresh herbs for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a glass of red wine, such as a Pinot Noir or Merlot.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

380 per serving

Carbohydrates

18g per serving

Fats

22g per serving

Proteins

32g per serving

Vitamins and minerals

This dish is rich in vitamin A, vitamin C, iron, and potassium.

Alergens

This recipe contains dairy (sour cream) and gluten (rye bread).

Summary

This dish is a good source of protein and essential vitamins and minerals, but it is also high in fat and calories.

Summary

Lithuanian Veal Stew with Mushrooms is a classic and comforting dish that is perfect for a cozy family dinner or a special occasion. This hearty stew combines tender veal with earthy mushrooms and a rich sour cream gravy for a delicious and satisfying meal.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Lithuanian Veal Stew with Mushrooms. It was during a chilly autumn afternoon, the kind of day where the leaves were falling and the smell of wood smoke filled the air. I was visiting my dear friend Agnes, who had recently returned from a trip to Lithuania.

Agnes is a wonderful cook, and she had brought back a wealth of new recipes from her travels. As we sat in her cozy kitchen, sipping tea and catching up, she excitedly told me about a delicious veal stew she had learned to make while in Lithuania. The stew was rich and hearty, filled with tender veal, earthy mushrooms, and aromatic herbs. My mouth watered just thinking about it.

Agnes offered to show me how to make the stew, and I eagerly agreed. We spent the rest of the afternoon chopping vegetables, browning the veal, and simmering the stew until it was thick and fragrant. As we sat down to enjoy our meal, I took my first bite and was instantly transported to the beautiful countryside of Lithuania. The flavors were unlike anything I had ever tasted before, and I knew I had to add this recipe to my collection.

Over the years, I have made this Lithuanian Veal Stew with Mushrooms countless times, each batch better than the last. I have shared the recipe with friends and family, always receiving rave reviews. The stew has become a staple in my household, especially during the colder months when a warm, comforting meal is just what we need.

I have made a few tweaks to the original recipe, adding a touch of my own flair and adjusting the seasonings to suit my taste. But the heart of the dish remains the same - tender veal, earthy mushrooms, and a rich, savory sauce that is perfect for soaking up with a piece of crusty bread.

I often think back to that day in Agnes's kitchen, when I first discovered this incredible recipe. It reminds me of the power of food to bring people together, to create memories, and to nourish both body and soul. I am grateful to Agnes for introducing me to this stew, and for inspiring me to continue exploring new flavors and ingredients in my own cooking.

So the next time you find yourself craving a hearty, comforting meal, why not give this Lithuanian Veal Stew with Mushrooms a try? I promise you won't be disappointed. And who knows, maybe this recipe will become a beloved favorite in your own kitchen, just like it has in mine.