Veal sauté with chorizo

Ingredients

• 750 gdiced veal for stewing
• 130 gspicy chorizo
• 250 gbutton mushrooms
• 20 gbutter
• 3shallots
• 200 mlcream
• 100 mlwhite wine
• 100 mlwater
• 1 tablespoonplain flour
• 1 tablespoonolive oil
• 2 teaspoonsveal stock concentrate or vegetable stock
• 6 sprigsparsley

Instructions

1. 1

   Prepare the aromatics

   Peel and finely slice the shallots. Finely chop the parsley and slice the chorizo into rounds.

2. 2

   Slice the mushrooms

   Wash the mushrooms and cut them into thick slices.

3. 3

   Cut the veal

   If it is not already prepared, cut the veal into large cubes.

4. 4

   Heat the fats

   Warm the butter and olive oil in a casserole or large sauté pan over a medium-high heat.

5. 5

   Soften the shallots

   Add the sliced shallots and fry them for 1 minute.

6. 6

   Brown the veal

   Add the veal and cook for about 5 minutes, turning and stirring so that it browns on all sides.

7. 7

   Coat with flour

   Sprinkle the meat with 1 tablespoon of flour and 2 teaspoons of veal stock concentrate or vegetable stock.

8. 8

   Colour the coating

   Mix well and cook for a further 2–3 minutes, allowing the flour to colour slightly.

9. 9

   Add mushrooms and chorizo

   Stir in half of the chopped parsley, the sliced mushrooms and the chorizo rounds.

10. 10

    Deglaze the pan

    Pour in the white wine and water. Scrape the bottom of the casserole with a wooden spoon to loosen the browned bits.

11. 11

    Simmer gently

    Simmer for about 1 hour and 30 minutes.

What is veal sauté with chorizo?

This is a slow-cooked veal dish with chorizo, mushrooms and shallots, drawing on Iberian-inspired flavours rather than a narrowly defined traditional style. Chorizo brings smoky, spicy notes, while the veal becomes tender during the long simmer.

The recipe builds flavour by browning the meat first, then loosening the browned bits with wine and water. That gives the cooking liquid a savoury base to develop around the meat and vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 0g protein, 0g carbs, 0g fat.

The veal provides most of the protein, while the flour and any chosen side contribute carbohydrates. Chorizo, butter, olive oil and cream are the main sources of fat. For a balanced plate, serve a moderate portion with vegetables alongside and choose potatoes, rice or polenta to suit your appetite.

Choosing the main ingredients

Veal: Use pieces suitable for stewing, cut into large cubes if needed. Browning them on all sides adds depth before the slow cooking begins.

Chorizo: Spicy chorizo seasons the pot as it cooks. Its flavour can vary, so bear its heat in mind when choosing what to serve alongside.

Mushrooms: Thick slices hold their shape better over a long simmer than very thin ones. Wipe or wash them before slicing.

Build flavour in the casserole

Shallots: Give them a brief fry in the butter and oil before adding the veal. This starts the base gently without taking time away from browning the meat.

Browning: Leave enough room for the veal to colour rather than steam. Turn the cubes as they brown, then stir in the flour and stock so they coat the meat evenly.

Deglazing: Scrape the base thoroughly after pouring in the wine and water. Those browned pieces dissolve into the liquid and add savoury flavour.

Keep the simmer gentle

The stated cooking time is about 1 hour and 30 minutes. Keep the liquid at a gentle simmer rather than a hard boil, which can make the meat cook unevenly.

Check the veal towards the end: it should be tender when pierced. If it is still firm, continue cooking gently until it softens.

What to serve with it

Potatoes: Steamed potatoes make a simple accompaniment that catches the savoury cooking liquid.

Rice or polenta: Either works well alongside the veal and mushrooms. Choose rice for a straightforward side, or creamy polenta for a softer contrast.

Parsley: The recipe uses half during cooking. The remaining chopped parsley can add a fresh finish when serving.

About the cream in the ingredient list

Cream is listed among the ingredients, but the supplied method cuts off before saying when or how to add it. The steps here therefore follow the available instructions and do not assign the cream an unprovided cooking step.

If you have the complete original method, follow its direction for the cream rather than guessing at the timing.

Recipe notes & tips

• Cut the veal into similarly sized cubes so they brown and cook at a similar rate.
• Brown the meat in batches if the casserole is crowded.
• Use a wooden spoon to scrape the base well after adding the wine and water.
• Keep the casserole at a gentle simmer throughout the long cooking time.
• Check the veal for tenderness before serving, as cube size can affect cooking time.

Variations

• Milder chorizo: Use a less spicy chorizo if you prefer gentler heat.
• Vegetable stock: Choose the listed vegetable stock option instead of veal stock concentrate.
• Extra mushrooms: Increase the mushrooms for a more pronounced earthy flavour.
• Herb finish: Scatter the remaining chopped parsley over the dish when serving.
• Side choice: Serve with steamed potatoes, rice or creamy polenta.

Common mistakes to avoid

• Crowding the pan: The veal can steam rather than brown; brown it in batches if needed.
• Skipping the scrape: The browned bits add flavour; loosen them from the casserole after adding the liquid.
• Boiling hard: A vigorous boil can cook the meat unevenly; keep it at a gentle simmer.
• Cutting tiny cubes: Small pieces may lose their texture during the long simmer; keep the veal in large cubes.
• Assuming the cream timing: The available method does not say when to add it; check the complete source instructions rather than guessing.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a little water if the sauce has thickened; avoid prolonged boiling.

Frequently asked questions