Veal Shoulder Stew on Buttermilk Biscuits with California Avocado Salsa

Recipe courtesy of the Mushroom Council and mushroominfo.com

 

Yield: 12

Ingredients

Stew
4 pounds veal shoulder stew meat
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup vegetable oil
1/4 cup unsalted butter
3 cups chopped exotic mushrooms
2 cups chopped onions
1 cup chopped celery
2 cups dry red wine
2 quarts rich veal stock
3 cups large diced Idaho russet potatoes
1/4 cup all-purpose flour
1/4 cup cold water
1/4-1/2 teaspoon Tabasco Pepper Sauce
Kosher salt, as needed

Buttermilk Biscuits
4 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3/4 cup cold unsalted butter
1 1/2 cups buttermilk
1 cup shredded Cheddar cheese
1  cup shredded Monterey Jack cheese

California Avocado Salsa
2 cups diced California avocados
1 1/4 cups diced tomatoes
3/4 cup chopped white onion
Kosher salt, as needed
Freshly ground black pepper, as needed
1/2 teaspoon Tabasco Pepper Sauce

Garnish

Celery leaves, as needed

Directions

For Stew: Season veal stew meat with 1 tsp salt and 1 tsp pepper. Heat 2 Tbsp oil in rondo. Brown 1/2 of veal; remove from pan. Repeat with remaining veal and oil. Pour off drippings. Set aside.

Melt butter in rondo; add mushrooms, onions and celery. Sauté until onions are golden brown. Add wine; bring to a boil. Cook until reduced to au sec. Add veal stock and potatoes. Return veal to pan; bring to a boil. Reduce heat; cover tightly and braise in 325°F oven 2 hours or until veal is fork-tender.

Strain solids; set aside. Reduce liquid over high heat to 4 cups. Combine flour and water; stir slurry into reduced liquid. Bring to a boil; cook until thickened. Stir in pepper sauce. Return solids to pan. Season with salt.

For Buttermilk Biscuits: Combine all-purpose flour, baking powder, salt and baking soda in mixer bowl on low speed 10 seconds or until blended. Add cold unsalted butter, cut into pieces; mix on low speed 2 to 3 minutes or until mixture is crumbly. Add buttermilk, shredded Cheddar cheese and shredded Monterey Jack cheese; mix on low speed about 10 seconds or until a soft dough forms. Do not overmix.

Knead dough gently on floured surface until smooth. Roll out 3/4-inch thick. Cut into 3-1/4-inch diameter circles. Place on parchment-lined sheet pans. Bake in 425°F oven 14 to 16 minutes.

For California Avocado Salsa: In large bowl combine diced California avocados, diced tomatoes and chopped white onion. Season with kosher salt, freshly ground black pepper and Tabasco Pepper Sauce. Cover and refrigerate.

Per Order: Split 1 biscuit horizontally in half. Ladle 1 cup veal stew onto bottom biscuit half; top with 1/3 cup avocado salsa. Lean biscuit top against veal mixture. Garnish with celery leaves.

 

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