Short Tubes with Mushroom Stew.
A classic Italian dish with mountain flavors.
Some make it white, some with tomato, some with peas or mushrooms.
Using the muscle makes this dish considered dietary and complete.
For many, the muscle part might not seem the most suitable, but it is the only way I can get my husband to eat stew using this cut of meat because he doesn’t like fat.
I will show you both the traditional cooking recipe and then the one with the Thermomix.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Slow Cook, Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, Summer
- Energy 631.03 (Kcal)
- Carbohydrates 53.38 (g) of which sugars 3.85 (g)
- Proteins 38.25 (g)
- Fat 30.05 (g) of which saturated 9.21 (g)of which unsaturated 11.08 (g)
- Fibers 4.21 (g)
- Sodium 583.44 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s do the shopping
- 1.32 lbs veal (muscle)
- 3/4 cup tomato puree
- 1/2 cup carrot (Optional)
- 1/2 cup onion
- 1 stalk celery
- 7 oz mushrooms (fresh)
- 1.75 oz dried mushrooms (porcini)
- 1/4 cup white wine
- 1/4 cup extra virgin olive oil
- 2 leaves bay
- to taste salt
- 7 oz short ridged tubes
- to taste water
Short Tubes with Mushroom Stew
Tools
what we need to make the
- Cutting Board
- Knife
- Pan
- Pot
- Colander
Preparation: Short Tubes with Mushroom Stew
Traditional cooking.
Peel the carrot and onion, and remove the strings from the celery.
Chop them into small pieces, then put them in a pan and fry them with the olive oil for about 3 minutes.
Soak the dried mushrooms in warm water.
and clean and then..
slice the fresh ones.
Cut the meat into small chunks and..
Add it to the sauté and brown it, stirring until it changes color and becomes clear.
Deglaze with the wine and let it evaporate.
As soon as the wine has evaporated, add the tomato puree,
At this point, to cook the meat, we need some liquid, and we will take it first from the soaking water of the mushrooms, and if more is needed, we will add bottled water.
Let it cook for about 1 hour.
After the time has passed, pierce the meat with a fork, and it should seem almost cooked, then add the fresh mushrooms and the dried ones…
And continue cooking without a lid to let the liquids evaporate. Finally, season with salt and pepper to taste.
You can put the water for the pasta on the stove.
Drain it very al dente, put it back in the pot, and add the stew with its sauce.
Complete the cooking for 1 minute and serve. Here are the Short Tubes with Mushroom Stew ready
Soak the dried mushrooms in 200 ml of warm water, and in the meantime, put the quartered onion, the carrot, the celery in 2 cm pieces, and the olive oil in the Thermomix, chop for 3 seconds at speed 7, gather with the spatula.
flavor for 4 minutes 248°F speed 1
Add the meat cut into 2 cm chunks, flavor for 3 minutes 248°F spoon speed.
add the tomato puree, salt, pepper, dried mushrooms with all their soaking water, and the fresh ones.
Set slow cooking for 3 hours at 185°F.
When it’s almost time, put the water for the pasta, then cook it very al dente.
Drain it, and put it back in the pot, add the stew with its sauce.
Complete the cooking in the pot for 1 minute and serve.
Here are the Short Tubes with Mushroom Stew ready
storage
Short Tubes with Mushroom Stew. The stew can be kept in the fridge for up to 3 days and in the freezer for up to 3 months.
