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Braised veal with mushrooms

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HERE'S HOW WE MAKE IT

This is a beautifully versatile braise - you can serve it as is, with mash or polenta, or shred the veal up a bit and use as a substantial pasta sauce. We cook the diced veal gently in white wine and reduced stock with lots of sliced onions, mushrooms, garlic and bacon, then finish the dish with a little cream and some chopped rosemary. Reheat and serve with our fresh fettuccini, polenta or mash.

INGREDIENTS

Veal, onions, garlic, mushrooms, bacon, olive oil, rosemary, thyme, bay, white wine, cream,  salt, stock (veal bones, carrots, onion, celery, garlic, bay leaves, pepper)

ALLERGENS

CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 SMALLLARGE
ENERGY

2742kJ

 5484kJ
PROTEIN 96.1g

 192.2g 

FAT TOTAL 21.5g 42.9g
- SATURATED 7.9g 15.8g
CARBS 11.4g 22.8g
- SUGARS 10.1g20.1g
SODIUM2135mg 4270mg

SIZES

Small:
Serves one (hungry!) to two adults with accompaniments
Large:
Serves 3-4 adults with accompaniments

GOES WITH

Serve with our buttered mashed potato and a mixed leaf salad, or shred roughly with a fork and toss through a ribbon pasta like fettucine or pappardelle.

PREP, COOK AND SERVE

Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.

Defrost fully, then empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally until piping hot. Serve with our buttered mash potato, and a mixed leaf salad.

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