Veal with potatoes and mushrooms
4 servings
90 minutes
Veal with potatoes and mushrooms is a hearty and exquisite dish of Russian cuisine that embodies the harmony of flavors and aromas. The origins of this recipe delve into the traditions of family feasts, where roasted meat with vegetables symbolizes the coziness and warmth of home. Tender veal infused with spicy notes of thyme and rosemary, seared to a golden crust and stewed in white wine with broth, acquires a rich flavor and incredible juiciness. The garnish of young potatoes sautéed in butter adds softness, while mushrooms with onions and parsley contribute expressive mushroom notes. This dish is perfect for both festive tables and cozy family dinners, delighting with its rich bouquet of aromas and balanced taste.
1
Wash the meat, dry it with a towel, and rub it with salt, pepper, thyme, and rosemary.
- Veal: 1 kg
- Dried thyme: 1 teaspoon
- Dried rosemary: 0.5 teaspoon
2
In a pan, fry the meat in vegetable oil on all sides for 10 minutes, then add 2 coarsely chopped onions, fry for another 5 minutes, and transfer everything to a baking dish.
- Onion: 3 heads
- Butter: 2 tablespoons
3
Pour wine and broth into the dish, cover with a lid or foil, and place in a preheated oven at 200°C for 1 hour and 15 minutes. Remove the foil 15 minutes before the end.
- Dry white wine: 125 ml
- Meat broth: 250 ml
4
Peel the small potatoes and boil them in salted water for 20 minutes.
- Mini Potatoes: 750 g
5
Then strain it and fry on butter on all sides until cooked.
- Butter: 2 tablespoons
6
Slice the mushrooms and finely chop 1 onion.
- Champignons: 250 g
- Onion: 3 heads
7
Fry the onion in a pan and add mushrooms to it. At the end of frying, salt and sprinkle with finely chopped parsley.
- Onion: 3 heads
- Champignons: 250 g
- Parsley: 1 bunch
8
Place the meat in the center of the dish, with potatoes and mushrooms with onions on the sides, and drizzle everything with the juice from the meat.