Veal sauté with chorizo ​​and mushrooms: tender and flavorful

I have a weakness for veal stews: it's the kind of dish that evokes the comforting aroma of home cooking, with tender meat and a sauce that's just the right amount of thick and flavorful. I perfected this one after a few attempts, because I wanted to maintain the "traditional" spirit of a stew (searing, deglazing, simmering), while adding a little something extra.

And the chorizo-mushroom duo does exactly that: the chorizo ​​brings smoky paprika and a slightly fatty side that perfumes the sauce, while the mushrooms give melt-in-your-mouth texture and flavor.

In my version, I stick to a classic base: onion, garlic, white wine, stock, a hint of tomato paste for color, then a touch of cream at the end of cooking to round it out.

Nothing complicated, but two details make all the difference: browning the veal well (the famous Maillard reaction is what gives it its flavor) and sweating the mushrooms separately to prevent them from releasing too much water into the casserole.

From a nutritional standpoint, it's a fairly complete dish: good protein from the veal, vitamins and antioxidants from the mushrooms and parsley, and a bit of fat from the chorizo ​​(so there's no need to use too much oil). You can easily adapt it to your spice tolerance by choosing a mild or hot chorizo.

And if you like sauces a little shorter, let it reduce for two more minutes uncovered: you'll see, it becomes coating, shiny, and makes you want to mop up every last drop.

Simply serve it with steamed potatoes, tagliatelle or rice: the important thing is to have something to catch the sauce with.

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Veal Saute with Chorizo ​​and Mushrooms

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: main courseKitchen: FrenchDifficulty: average

Parts

4

parts

Preparation time

15

minutes

Cooking time

48

minutes

Calories

560

kcal

Total time

1

hour 

5

minutes

A beautifully browned veal stew, coated in a light white wine sauce, enhanced by chorizo ​​and softened by melting mushrooms. A flavorful, family-style dish, ready in under an hour, perfect with steamed potatoes.

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Ingredients

• 600g veal (shoulder or rump) cut into 3cm cubes

• 120g chorizo ​​(mild or spicy) cut into half-slices

• 300g of sliced ​​button mushrooms (or a mixture)

• 1 finely chopped yellow onion

• 2 chopped garlic cloves

• 2 tablespoons of olive oil (divided)

• 20g of butter

• 15 cl of dry white wine

• 20 cl of chicken stock

• 1 tablespoon of tomato paste (approx. 20g)

• 10 cl of fresh cream (or whole liquid cream)

• 1 tablespoon of chopped flat-leaf parsley

• 1 bay leaf

• 1/2 teaspoon of paprika (optional, depending on the chorizo)

• Fine salt, freshly ground pepper

Instructions

• Pat the veal pieces dry with paper towels. Season lightly with salt and pepper. Drying them thoroughly really helps to achieve a nice color.
• In a Dutch oven, heat 1 tablespoon of olive oil with the butter over medium-high heat. Sear the veal in two batches (do not overcrowd): 2 to 3 minutes per side, until nicely browned. Transfer the meat to a plate.
• Reduce the heat to medium. Add the onion to the pot (add a drizzle of oil if needed) and sauté for 3 minutes, scraping up any browned bits. Add the garlic and stir for 30 seconds.
• Deglaze with white wine: pour it in all at once and scrape the bottom with a spatula. Let it reduce for 2 minutes to evaporate the alcohol.
• Add the tomato paste, bay leaf (and paprika if using). Return the veal and its juices to the pot. Pour in the stock, bring to a simmer, cover, and cook over low heat for 15 minutes.
• Meanwhile, heat a skillet over high heat with 1 tablespoon of olive oil. Sauté the mushrooms for 6 to 8 minutes: they will release water at first, which will then evaporate and they will begin to brown. Add salt only at the end of cooking to prevent them from becoming soggy.
• In the same pan (or directly in the casserole dish), fry the chorizo ​​half-slices for 1 to 2 minutes so that they release some flavorful fat.
• Add the mushrooms and chorizo ​​to the casserole dish. Continue cooking uncovered for 8 to 10 minutes, stirring occasionally, so that the sauce reduces slightly and coats the meat.
• Remove from the heat and stir in the cream. Taste and adjust the seasoning: chorizo ​​is often quite salty, so go easy on the salt. Season with pepper, add the chopped parsley, and serve piping hot.

📊 Nutritional Information

1 serving (approx. 360g)

* RDA = Recommended Daily Allowance

📝 Notes

If you are preparing in advance, reheat over low heat and add a little water or stock to loosen the sauce: it thickens as it cools.

💡 Chef's Tips

For truly tender meat, keep the simmer gentle (it should just be bubbling slightly). And sear the veal in several batches: if it boils instead of browning, you'll lose flavor in the sauce.

🔄 Variations

• Mild chorizo ​​+ smoked paprika: keep the chorizo ​​mild and add 1/2 tsp of smoked paprika for a more “Iberian” note without being spicy.
• Shorter sauce: let it reduce for 3 to 5 minutes longer uncovered before adding the cream, for a nice coating texture.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.