1.5 lbs boneless veal, such as shoulder cut in large 1.5 inch cubes
Salt
Flour for dusting
4 Tbsp olive oil for frying
1 medium tomato , diced
2 tomatoes , grated
1 cup dry white wine
1 cup veal or chicken stock
1 bay leaf
1 sprig parsley
2 sprigs fresh thyme
freshly ground pepper
10 large button or other mushrooms , quartered. In Catalonia they use Moixerno mushrooms fresh or dry.
1/4 cup ground almonds or pine nuts
4 tbsp olive oil
4 cloves of minced garlic
a few strands of saffron
1 tablespoon chopped parsley
1) Salt and pepper the veal , dredge it lightly in flour , brown in thick bottomed pot , dutch oven or ceramic casserole. Set aside when done
2)Fry onions until soft, add garlic and cook several minutes, add wine and tomato and reduce to eliminate most of the liquid
3) Add the browned veal, stock, mushrooms, thyme, parsley, bay leaf , bring to simmer and cover for 1 hour
4) Grind together the almond or pine nuts, olive oil, garlic, parsley and add to mixture and cook for an additional 1/2 hour.
