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 have since added thin slices of scotch fillet in the ingredients list as it is delicious in this recipe and fast to cook also.
I like to take the meat out of the refrigerator and separate the pieces 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.
Now with this mushroom sauce, don't limit it to just beef, it would go beautifully with chicken and pork also. Serve it on some pasta, on some toasted bread or over some mashed potatoes.
You can use 1/2 cup chicken stock instead of water and stock powder.
If you like you can place the meat on a large platter and pour over the mushroom sauce, then the sauce mixes with the meat juices.
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 teaspoons fresh thyme leaves (or 1/4 - 1/2 tsp dried)
Pound the veal steaks out thinly, you don't need to pound scotch fillet.
Mushroom Sauce: Heat oil and melt butter in the medium sized 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.
Heat a large frying pan over high heat. When really hot, add 1 tablespoon of the oil. Add two to three 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.
Serve steaks immediately with the mushroom sauce.
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
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