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Meat, Northern, Eastern and Western France

Veal and mushroom stew with rice

Veal and mushroom stew with rice is a simmered dish for 4 people, ready in 1 hour 25 minutes, rated easy, and costing €3.30 per person. The veal simmers slowly in a white wine broth, the mushrooms are cooked separately to keep their bite, and the key to success is stirring in the cream off the heat for a smooth sauce.

Tonight, a veal stew simmered in white wine with mushrooms and cream, perfect with a good bowl of white rice.

Veal and mushroom stew with rice
Total time
1 h 25
Difficulty
Easy
Cost per person
€3.30
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

The veal turns tender after an hour of gentle simmering in a broth scented with white wine. Button mushrooms, cooked separately and added at the end, keep their firm texture instead of turning soft in the sauce. Heavy cream, stirred in right at the end, gives the sauce that rounded richness that clings nicely to the rice.

This is the kind of dish you start on a Sunday afternoon so it's ready by dinner, while the veal simmers quietly on its own. Kids tend to love the creamy sauce with rice, and it stays simple enough for a weeknight if you have a bit of time to spare.

The ingredients

4 people

Butcher

  • Veal stew meat 800 g

Fruits and vegetables

  • Button mushrooms 300 g
  • Onion 1

Pantry

  • Dry white wine 15 cl
  • Flouroften in the pantry 1 tbsp
  • Chicken brothoften in the pantry 25 cl
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 10 cl
  • Butter 30 g

Allergens Gluten, Lactose

The step by step recipe

  1. Brown the veal pieces in the butter with the sliced onion, then dust with flour. 10 min

    Brown the meat in two batches so it colors nicely.

  2. Pour in the white wine and broth, season with salt and pepper, and let simmer covered. 1 h

    The veal is ready when a knife slides in without resistance.

  3. Sauté the sliced mushrooms separately, then add them to the meat. 8 min

    Cooking them separately keeps their texture and avoids a watery sauce.

  4. Cook the rice in a large pot of salted water, then drain it. 11 min

    Taste a grain a minute before the end of cooking.

  5. Stir the cream into the stew and warm through without boiling, then serve with the rice. 3 min

    A touch of lemon juice at the end brightens up the sauce.

Our tips to get it right

  • Choose cuts of veal meant for stewing, like shoulder or breast, they hold up better through long cooking than leaner cuts.
  • If the sauce looks too thin after simmering, let it reduce uncovered for a few minutes before adding the cream.
  • Cook the rice right before serving so it stays hot and slightly firm to the bite.

The variations

  • Swap the button mushrooms for wild mushrooms for a deeper, more autumnal flavor.
  • For a meatless version, replace the veal with chunks of squash or parsnip simmered for a shorter time.
  • For kids in a hurry, serve the sauce over pasta instead of rice, it cooks faster.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Fresh bread for mopping up the sauce
  • A glass of the same white wine

Storage

The stew keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the rice, for up to 2 months. Reheat it gently in a saucepan over low heat so the cream sauce doesn't boil.

Questions about this dish

Can you make this veal stew ahead of time?

Yes, it's actually a good idea since the sauce often tastes even better the next day. Cook the veal and mushrooms ahead, and stir in the cream only right before serving.

Can you substitute the white wine in this recipe?

You can replace it with the same amount of chicken broth, the dish will taste a bit less rich but still turn out well. A squeeze of lemon juice at the end helps bring back some of that missing brightness.

Which cut of veal works best for a simmered stew?

Go for shoulder, breast, or neck, cuts that turn tender after an hour of simmering. Leaner cuts like tenderloin dry out during long cooking.

How do you keep the sauce from splitting when you add the cream?

Take the pan off the heat before pouring in the cream and stir it in away from direct heat. Then warm everything back up slowly without ever letting it boil.

How long does it take to make a veal and mushroom stew with rice?

Count 1 h 25 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a veal and mushroom stew with rice?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a veal and mushroom stew with rice cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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