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Making homemade veal stock is a great way to get that restaurant taste at home. Once made, it can be used to make this delicious mushroom gravy.
For the stock:
Preheat the oven to 425 F. Combine the bones, onion, carrots, celery, thyme, peppercorns, bay leaves, garlic, peppercorns and salt in a roasting pan. Bake for 45 minutes being careful not to let the bones burn. Then remove the pan from the oven, sprinkle with the flour and bake for an additional 15 minutes.
Transfer the stock mixture to a large stock pot and set aside. Add two cups of water to the now empty roasting pan. Deglaze the pan by heating it over low heat and stirring frequently to dissolve the particles in the pan. Then add the liquid to the stock pot.
Into the stock pot add the remaining water, tomato puree, leeks and parsley. Bring to a boil, reduce heat and simmer for two hours. Strain it into a bowl through a colander. Discard the solids and cool the stock before refrigerating or freezing.
To use the stock to make a mushroom gravy:
Melt the butter in a saucepan over low heat. Then add the chopped onion and minced garlic. Cook on low heat for a few minutes until vegetables are translucent. Whisk in the flour and stir it around until a paste forms. Then slowly whisk in 1 pint of the veal stock. Add the wine and the mushrooms and simmer on low heat for 15 minutes until the mushrooms have softened and the sauce has thickened. Season with salt and pepper.
Adapted from The New York Times.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!