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Have you made 1-pot: Mushroom And Veal Pot Pie?
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Rating: 5/5 (2 votes cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

1-pot: Mushroom And Veal Pot Pie

Recipe Tags: Veal Recipes

Date Added: January 04, 2014


1 Pound Veal 1 Pound Stewing veal
3 Tablespoons All-Purpose Flour 3 Tablespoons All-purpose flour
1/4 Teaspoon Salt 1/4 Teaspoon Salt to 1 ts
1/2 Teaspoon Pepper 1/2 Teaspoon Pepper hot red
1 Tablespoon Vegetable Oil 1 Tablespoon Vegetable oil *
1 Unit Onion 1 Unit Onion chopped
1 Unit Clove Of Garlic 1 Unit Clove Of Garlic minced
2 Unit Carrots 2 Unit Carrots chopped
3 Cups Mushrooms 3 Cups Mushrooms sliced
1/2 Teaspoon Dried Sage 1/2 Teaspoon Dried sage (up to 2)
2 Cups Beef Stock 2 Cups Beef stock
2 Tablespoons Dry Vermouth 2 Tablespoons Dry vermouth [optl]
1 Tablespoon Tomato Paste 1 Tablespoon Tomato paste italian
1 Teaspoon Worcestershire Sauce 1 Teaspoon Worcestershire sauce recommended (1-2)
1 Cup Frozen Peas 1 Cup Frozen peas cook
1 1/4 Cups All-Purpose Flour 1 1/4 Cups All-purpose flour
1 Tablespoon Fresh Parsley 1 Tablespoon Fresh parsley chopped
2 Teaspoons Baking Powder 2 Teaspoons Baking powder plus
3/4 Teaspoon Baking Soda 3/4 Teaspoon Baking soda level - dissol ved in milk
1 Pinch Salt 1 Pinch Salt to 1 ts
1 Pinch Pepper 1 Pinch Pepper hot red
3 Tablespoons Butter 3 Tablespoons Butter cold
3/4 Cup Yogurt 3/4 Cup Plain low-fat yogurt (1 cup)
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1. Trim veal; cut into bite-size pieces.

2. In plastic bag, combine flour with salt and half of the pepper.

3. toss veal in flour mixture, in batches if necessary.

4. In large, deep nonstick skillet, heat half of the oil over medium-high heat; brown meat in batches, adding remaining oil as necessary.

5. Transfer to plate; set aside. Stir onion, garlic, carrots, mushrooms, sage and 1 tb water into skillet; cook, stirring, for about 7 minutes or until golden and moisture is evaporated.

6. Stir in 2/3 cup water, stock, vermouth, tomato paste, Worcestershire, remaining pepper and reserved meat.

7. bring to boil; reduce heat and simmer, covered, stirring occasionally, for 1 hour.

8. Uncover; cook for about 15 minutes or until meat is tender and sauce is thickened.

9. Stir in peas; let cool. Pour into 8-inch square baking dish.

10. [Can be made ahead, covered and refrigerated up to 1 day.

11. Let stand at room temperature for 30 minutes before baking.

12. ] Light Biscuit Topping: In large bowl, stir together flour, parsley, baking powder, baking soda, salt and pepper; cut in butter until mixture resembles coarse crumbs.

13. Add yogurt all at once; stir with fork to make soft, slightly sticky dough.

14. On lightly floured surface, gently knead dough 8 times or until smooth.

15. Gently pat out dough into 8-inch square. Cut into 16 equal squares.

16. Place over veal mixture in 4 rows. Bake in 450F 230C oven for 25-30 minutes or until bubbly, crust is golden and biscuits are cooked underneath when gently lifted.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Yogurt, Butter, Gluten, Mushroom, Tomato, Malt, Peas, Garlic, Alcohol, Beef, Onion allergies.
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