Veal with mushroom sauce
2 servings
90 minutes
Veal with mushroom sauce is an exquisite dish of French cuisine that embodies a harmony of flavors and aromas. Tender, juicy meat that has undergone light frying and baking retains its natural softness, while the rich sauce made from mushrooms, onions, garlic, and red wine adds deep, rich tones. Herbs like thyme and rosemary add a delicate spiciness, and butter gives a velvety texture. This dish is perfect for a romantic dinner or a festive event.
1
Take the meat out of the fridge 30 minutes before cooking.
2
Slice, season with salt and pepper the veal, and fry in olive oil for 2 minutes.
- Lean veal: 500 g
- Olive oil: 1 tablespoon
- Ground black pepper: to taste
- Salt: to taste
3
Place in the oven at 200 degrees and cook for another 10 minutes.
4
For the sauce, sauté chopped mushrooms and onions in a pan over high heat.
- Button mushrooms: 250 g
- Spring onion: 1 bunch
5
Reduce heat, add wine, crushed garlic, and herbs.
- Dry red wine: 1 glass
- Garlic: 2 cloves
- Fresh thyme: to taste
- Fresh rosemary: to taste
6
Cook until half of the liquid evaporates.
7
Remove from heat, mash the butter into the sauce, and season with salt and pepper to taste.
- Butter: 30 g
- Ground black pepper: to taste
- Salt: to taste