6tablespoonsextra-virgin olive oilplus more for oiling pan
2poundsboneless vealthinly sliced about ¼-inch thick
Kosher salt and freshly ground black pepper
All-purpose flour for dredging
1medium onionfinely chopped
1garlic cloveminced
2ripe medium tomatoeshalved crosswise, seeded and grated, discarding the skins but reserving the juices
Scant 1cup(15 g) dried mushrooms, preferably moixernons (St. George’s or fairy ring mushrooms) (I used dried porcini and black trumpet mushrooms)
¾cupmuscatel, moscato, vino rancio, sweet sherry, or another sweet wine
1 ½cupslight beef stock or water
Instructions
In a cazuela, heavy casserole, large saute pan, or deep skillet, heat 4 tablespoons of the olive oil over medium-high heat. Season the veal with salt and pepper, lightly dredge in flour, and pat to shake off the excess. Quickly brown in single-layer batches that don’t crowd the pan, about 30 seconds on each side. Transfer to a large platter. Add a bit more oil to the pan if needed between batches.
To make the sofrito, add the remaining 2 tablespoons olive oil to the cazuela, reduce the heat to medium-low, add the onion and a pinch of salt and cook, stirring frequently, as the onion turns translucent, 8 to 10 minutes. Add the garlic and cook, stirring almost continuously, until aromatic, about 1 minute. Add the tomatoes and their juices and stir well.
Cook uncovered over low heat, stirring often and tapping down on the ingredients with a wooden spoon to help break them down, until the tomato is dark, pulpy, and has lost its acidity, 10 to 20 minutes.
Dribble in 2 or 3 tablespoons of water two or three times during cooking, if needed, to keep the sofrito from drying out. It can be made ahead and refrigerated a day or two.
Meanwhile, place the dried mushrooms in a small bowl, cover with warm water, swish them around, and immediately pour off the water. Cover the damp mushrooms with 2 cups warm water and let soak for 1 hour.
Return the veal to the pan of sofrito and turn to coat. Pour in the muscatel, turn over the pieces of veal, and let the alcohol burn off for 2 minutes before pouring in the stock. Bring to a simmer, reduce the heat to low, and partly cover the pan. Cook, just letting bubbles slowly break the surface for 45 minutes, turning over the meat from time to time to keep it from sticking.
Drain the mushrooms, reserving the liquid. Add the mushrooms and ½ cup of the reserved liquid to the pan and cook uncovered for 30 minutes, or until the veal is very tender. Add more reserved liquid if needed. The sauce should be like gravy. Serve from the cazuela.