Veal with Creamy Mushroom Sauce
This I made as my husband went the butchers one day and bought home two days worth of veal schnitzels to cook with. So after making veal saltimbocca one day, the next day I wanted to try something else.
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.
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.
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.
So if you're looking for a quick and easy meal idea, look no further.
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.
Recipe
8 veal steaks
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)
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.
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.
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.
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.
Serve immediately.
Serve immediately.
Enjoy!
