Veal Stew with Mushrooms

To prepare the veal stew with mushrooms, wash, clean, and finely chop an onion, a carrot, and a celery stalk 1. In a rather large non-stick pan, place 5 tablespoons of extra virgin olive oil and sauté the carrot 2, celery, and onion 3.

Add the meat cubes and brown them well 4 together with the sauté, then add a level tablespoon of flour, sifting it directly into the pan and stirring continuously 5. Let it cook for a few minutes and then add the red wine 6 and continue cooking for about 40 minutes,

covering the pan with a lid and leaving a small vent 7. During cooking, add meat or vegetable broth when needed. In the meantime, clean, peel, and slice the champignon mushrooms 8. Place two tablespoons of oil and one (or two, depending on taste) crushed garlic clove in a pan 9.

Then add the mushrooms 10 and let them cook over high heat for a few minutes, adding the finely chopped parsley 11. Five minutes before the end of the meat's cooking, add the mushrooms directly to the stew pan, stir gently, and finish cooking, adjusting the salt and pepper 12. Serve the veal stew with mushrooms accompanied by fresh bread, mashed potatoes, or, in winter, steaming polenta.