Ingredients:

• 3lb boneless veal (chuck roast, shoulder part or such)
• 1lb of chanterelle mushrooms
• 10oz of green peas
• 1 big onion
• Cup of water dry (substitute for a cup of white wine)
• 2-3 tablespoons of oil
• Ground black pepper to taste
• Salt to taste

How to prepare, step-by-step:

1. Prepare ingredients: if you use frozen peas – it is good idea to get them out from freezer an hour before you are going to cook them:

   

2. Clean and rinse chanterelles, soak them in water if needed:

   

3. Put cooking pot with mushrooms on burner over moderate heat, bring to boil, salt and let them simmer for 45 mins to an hour:

   

4. Rinse veal and dice it into piece about 1-1.5 inch big:

   

5. Warm up skillet with 1 tablespoon of oil over high heat and add veal to it:

   

6. Fry veal until all pieces are colored from each sides, stir from time to time (if skillet not big enough fry veal portion by portion):

   

7. Transfer fried meat to a cooking pot; salt and season with ground black pepper to taste:

   

8. Warm up another table spoon of oil in a skillet over moderate heat; peel onion and slice in quarters, move to the ready skillet and fry until soft and brownish in color; stir from time to time:

   

9. Drain liquid from boiled chanterelles, slice them in smaller pieces if needed and add to fried onions and fry them together for 10 mins more:

   

10. Add peas to the cooking pot and pour a cup of water (or if dry white wine if you choose) in:

    

11. Add fried onions with chanterelles, cover with a lid and put on low heat to simmer for about 20 mins (if you cook beef, it may need longer time to cook to be soft):

    

12. Serve veal stew with chanterelles and peas with boiled potatoes or potato puree: