German cuisine · Meat & Kebab

Veal in Creamy Mushroom Sauce

Fine veal strips briefly seared and finished in a creamy mushroom sauce with white wine.

Ingredients · for 4 servings

• 600 g veal cutlets (thinly sliced)
• 300 g button mushrooms
• 2 shallots
• 150 ml white wine
• 200 ml cream
• 150 ml strong chicken stock
• 2 tbsp clarified butter
• 1 tbsp butter
• 1 tbsp flour
• 1/2 bunch parsley
• 1 tsp lemon juice
• Salt, pepper

Instructions

1. Cut the veal across the grain into 1 cm wide strips and pat dry, slice the mushrooms and finely dice the shallots.
2. Heat the clarified butter until very hot in a large pan and sear the meat in two batches for 1–2 min. each, until light brown outside but still pink inside; remove and keep warm.
3. Add butter to the pan, fry the mushrooms over high heat for 5 min. until the liquid has evaporated and they turn golden brown, then sauté the shallots along for 2 min.
4. Dust with the flour, stir briefly, deglaze with the white wine and scrape up the browned bits; reduce the wine by half over 3 min.
5. Pour in the stock and cream and reduce the sauce uncovered for 6–8 min. until creamy and coating the back of a spoon.
6. Return the meat with its released juices, let heat through for just 1 min., season with salt, pepper and lemon juice, and serve sprinkled with parsley alongside rösti or noodles.