Veal stewed with mushrooms and ham
4 servings
60 minutes
Veal stewed with mushrooms and ham is a fragrant and rich dish of Bulgarian cuisine that embodies a harmony of flavors. Tender meat, first fried to an appetizing crust, absorbs a rich sauce made from tomato puree, flour, and broth, gaining deep flavor. Mushrooms and ham add refined texture and a hint of smokiness. Onions stewed with the meat provide softness and sweetness. This dish is perfect for cozy family dinners or festive gatherings, especially when paired with boiled potatoes that complement the rich sauce beautifully. In Bulgaria, such a dish is valued for its nourishment and balanced flavors, reminiscent of warm home-cooking traditions.
1
Fry the veal shoulder whole in fat until a golden crust forms and place it on a plate.
- Veal: 850 g
- Fat: 80 g
2
Sauté onion, ham, and mushrooms together until cooked.
- Onion: 200 g
- Ham: 250 g
- Fresh mushrooms: 200 g
3
Prepare a sauce from tomato puree, flour, and broth; season with salt and pepper, add meat, and simmer on low heat in a tightly closed pot.
- Tomato puree: 25 g
- Wheat flour: 20 g
- Salt: to taste
- Ground black pepper: to taste
4
Slice the meat across the fibers and pour with sauce. Side dish - boiled potatoes.