looks great s&p!
Originally Posted by Andy M.
Brown them naked (the veal, not you) then use a flour slurry or a roux to thicken.
i've learned not to cook naked. too many chances to turn the heat up or down inadvertantly.
i did what you said: browned the trimmed veal chunks in grapeseed oil just seasoned with s&p. unfortunately, i overcrowded the pan so they didn't brown well right away. more like they bubbled in their own liquid.
thinking quickly, i pulled the "greyed" veal, wiped the pan and did a second batch better. then i cranked the heat to high, and researed the grey meat again making a decent fond to deglaze.
i sweated the onions and garlic in the deglazed pan, tossed everything including the other veggies, deglazing liquid, and the rehydrating mushroom (shiitake) liquid into a pot, made a nice brown roux and added it as well, and let it simmer for 3 hours.
the result was surprisingly good! it wasn't ready for dinnertime tonight, so we'll have it with egg noodles tomorrow.