Mushroom and veal cobbler - country living

6 servings

Ingredients

Quantity Ingredient
3 Slices (3 oz) thick-cut bacon, chopped
1 pounds Veal stew meat, cut into 1-inch cubes
1 tablespoon Olive oil
1 Large onion, chopped
3 Carrots, sliced 1/2 inch thick
2 Leeks, chopped
1 pack (10-oz) white mushrooms, chopped
¼ pounds Cremini mushrooms, chopped
3 Cloves garlic, chopped
1 tablespoon Chopped fresh OR
1 teaspoon Dried rosemary leaves
1 teaspoon Ground black pepper
½ teaspoon Salt
3 cups Plus 3 T water
Herbed Cobbler dough (recipe follows)
2 tablespoons Cornstarch
1 Large egg yolk beaten with
1 teaspoon Milk (opt.)

Directions

1. In 5-quart Dutch oven over medium heat, cook bacon until browned and crisp. With lotted spoon, transfer to large plate and reserve.

2. Increase heat to high; add veal cubes to bacon drippings in pot and cook just until browned on all sides-about 4 minutcs. With slotted spoon, remove veal to plate with bacon and reserve.

3. Reduce heat to medium and add olive oil to pot; add onion and saute 5 minutes. Stir in carrots, lceks, white and Cremini mushrooms, garlic, rosemary, pepper, and salt; cook, stirring, 5 minutes.

4. Add reserved bacon and veal to pot with 3 C water; cover and heat to boiling. Reduce heat to low and simmer 45 minutes. Meanwhile, prepare Herbed Cobbler Dough.

5. Heat oven to 350'F. In small bowl, combine remaining 3 T water and the cornstarch. Stir cornstarch mixture into veal mixture; heat to boiling, stirring, until veal mixture thickens.

6. Ladle veal mixture into 1½-quart casserole or deep-dish pie plate. Top with Herbed Cobbler Dough, overlapping leaves or other shapes slightly, allowing some open spaces for steam to escape. Brush dough with beaten egg yolk mix- ture, if desired.

7. Place cobbler on rimmed baking sheet. Bake 30 to 35 minutes or until topping is golden brown. Cool cobbler 10 minutes on wire rack before serving.

Herbed Cobbler Dough: In small bowl, combine 1 C unsifted all-purpose flour, 1 T finely chopped fresh herbs (we used rosemary and parsley), 2 t sugar, 1 t baking powder, and ½ t salt. With pastry blender or 2 knives, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in ⅓ C heavy cream; mix just until blended. Gather dough into a ball. On lightly floured surface, roll dough out to ¼-inch thickness. Using cookie cutter or stencil, cut into leaves or other shapes; re-roll scraps and cut more shapes. Refrigerate dough shapes until ready to use.

Country Living/Sept/93 Scanned & fixed by DP & GG

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