Baked veal and baked potatoes with honey mushrooms and onions
4 servings
120 minutes
Baked veal and baked potatoes with mushrooms and onions is a harmonious combination of rich meat flavor, tender potatoes, and aromatic forest mushrooms. The dish has roots in European culinary traditions that value slow roasting to reveal flavor notes. Veal soaked in mustard gains spiciness, while garlic hidden in its fibers adds depth to the aroma. Mushrooms and onions complement the composition, giving the dish a warm autumn character. The sour cream sauce softens the texture, while fresh herbs and bright cherry tomatoes enhance the presentation. It's the perfect treat for a cozy dinner that highlights the art of roasting in a spirit of home comfort.
1
Wash the meat, dry it with a paper towel, rub it with mustard, and place it in the refrigerator for 1 hour.
- Mustard: 2 teaspoons
- Lean veal: 500 g
2
Wash the potatoes, cut them in half, and scoop out the center (if the potatoes are not young, peel them).
- New potatoes: 6 pieces
3
Peel the garlic and cut it into 2 parts.
- Garlic: 3 cloves
4
Chop the onion finely, boil the mushrooms, and chop them as well.
- Shallots: 2 heads
- Frozen honey mushrooms: 150 g
5
Take the meat out of the fridge, make several small cuts, and insert garlic into them. Sprinkle with salt and pepper, place in a baking bag, and cook in the oven at 180 degrees for 40 minutes.
- Garlic: 3 cloves
- Sea salt: to taste
- Ground black pepper: to taste
6
Place onions and mushrooms in the prepared potatoes, and coat with a sauce made of sour cream and mayonnaise.
- Shallots: 2 heads
- Frozen honey mushrooms: 150 g
- Sour cream: 1 tablespoon
- Mayonnaise: 1 tablespoon
7
Bake at 180 degrees for 30-40 minutes.
8
Place everything on a plate, garnish with olives, cherry tomatoes, and herbs.
- Pitted olives: 4 pieces
- Cherry tomatoes: 4 pieces
- Parsley leaves: to taste