Veal Stew Forestière
Ingredients
- 2 tablespoons light olive oil
- 1 1/2 pounds veal stew meat
- 4 shallots, diced
- 2 cloves garlic, diced
- 2 8-ounces boxes of sliced wild mushrooms (including shiitake, oyster, cremini)
- 1/2 cup dry sherry
- 2 cups beef stock
- 6 stems thyme
- 2 slices jambon de bayonne, or prosciutto
- 1 tablespoon butter, room temperature
- 1 1/2 tablespoons flour
- 1/4 cup cream
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