Mustardy Veal Stew

• 2 tablespoons extra-virgin olive oil
• 1/2 pound small fresh mushrooms
• 2 pounds stewing veal, in 1-inch cubes
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup veal or chicken stock
• 1/2 cup dry white wine
• 1 teaspoon fresh rosemary leaves
• 1/2 teaspoon dry thyme
• 3 tablespoons Dijon mustard
• 3 tablespoons heavy cream
• 1 1/2 tablespoons drained capers
• Salt and freshly ground black pepper to taste
• 2 tablespoons minced fresh parsley

1. Heat the oil in a heavy casserole.
2. Brown mushrooms over high heat, then remove from casserole.
3. Add the veal to the casserole, brown it lightly, then stir in the onion and garlic.
4. Saute another couple of minutes, then add the stock, wine, rosemary and thyme.
5. Return the mushrooms to the casserole.
6. Cover and cook over low heat until the veal is tender, about one-and-a-half hours.
7. Mix the mustard and cream together and stir it in.
8. Cook uncovered about 10 minutes, until the sauce has thickened somewhat.
9. Stir in the capers, then season with salt and pepper.
10. Cook a few minutes longer, transfer to a serving dish and sprinkle with parsley.

extravirgin olive oil, mushrooms, stewing veal, onion, garlic, veal, white wine, rosemary, thyme, mustard, heavy cream, capers, salt, parsley

Taken from cooking.nytimes.com/recipes/3902 (may not work)