This was delicious, accompanied with creamy potatoes and some broccoli, it was real comfort food. It was very quick to make and very simple which I like.
I like to take the veal out of the refrigerator 30 minutes to an hour before I start cooking, this ensures it comes to room temperature and doesn't stew while I cook it.
The sauce works extremely well over barbecued meat also, accompanied with a simple green salad. Simply delicious. When barbecuing, what I do to the sauce first is I use some of the meat fat and fry it in my frying pan first to give me a little of the beef flavour in the sauce. You don't have to, but I do.
You can use 1/2 cup chicken stock instead of water and stock powder.
So if you're looking for a quick and easy meal idea, look no further.
3-4 tablespoons sunflower oil
Creamy Mushroom Sauce:
2 tablespoons unsalted butter
1 tablespoon olive oil
300g mushrooms, sliced
Pinch of salt and pepper
2 garlic cloves, finely chopped
1/4 cup (60 ml) white wine or rose
1/2 cup water
1/2-1 teaspoon chicken stock powder
300ml thickened cream
1/2 cup (30g) parmesan, finely grated
2 tsp fresh thyme leaves (or 1/4 - 1/2 tsp dried)
Pound the veal steaks out thinly.
Heat a large frying pan over high heat. When really hot, add 1 tablespoon of the oil. Add two veal schnitzels fry for 30 seconds to 1 minute on each side, turning once, remove from pan. Cover loosely with foil to keep warm while you repeat with the remaining veal.
Mushroom Sauce: Heat oil and melt butter in the same frying pan over medium high heat. Add mushrooms and leisurely cook until golden brown - takes about 4 to 5 minutes. No need to stir constantly.
Just before they're done, add the garlic and a pinch of salt and pepper, sauté for about 1 minute.
Add white wine, stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.
Add water and chicken stock powder, cream and parmesan. Stir, then lower heat to medium so the sauce is simmering - do not boil rapidly, cream may split.
Stir occasionally and simmer for 3-4 minutes or until it thickens to your liking. It shouldn't be super thick, this is a rich sauce.
Stir through thyme, adjust salt and pepper to taste.
Return the schnitzels to the pan, bring back to a simmer, to reheat the meat.
www.whatscookingella.com/veal-with-creamy-mushroom-sauce.html for the veal
www.whatscookingella.com/potato-gratin.html for the potato gratin
www.whatscookingella.com/broccoli.html for the broccoli
Pin it: www.pinterest.com/pin/399413060677595936/