Veal with button mushrooms and white wine sauce
(0)
80 min
Under an hour
Sezamo
O rețetă clasică și rafinată de vițel fraged, gătit întrun sos cremos de ciuperci champignon, vin alb și smântână. Aromele de salvie, cimbru și rozmarin completează perfect carnea delicată, oferind un prânz sau o cină deosebită. Se servește ideal alături de orez, paste sau găluște.
Ingredients
Preparation method
Preparing the ingredients
Clean the button mushrooms. Roughly chop the stems and place them in a bowl. Cut the caps into eighths and place them in another bowl. Peel the onion and roughly chop it. Tightly tie the herbs (sage, thyme, rosemary) with kitchen twine.
Cooking the meat
Cut the veal into approximately 4 cm cubes and place them in a bowl. Add the salt, pepper, and oil, then mix well. Heat a pan over high heat and sear the meat on all sides until golden brown. Pour in the white wine and let it reduce to one-third of its volume, stirring occasionally. Remove the pan from the heat.
Preparing the sauce and simmering
In a saucepan, melt 80 g of butter over medium heat. Add the onion and sauté until translucent, stirring frequently. Add the chopped mushroom stems and the herb bouquet, then stir. Sprinkle with flour and sauté for 1 minute, stirring continuously.
Chef's tip
For an even smoother sauce, you can pass the sauce through a fine sieve after blending it.
If the sauce is too thin, let it simmer for a few more minutes uncovered before returning the meat to the pan.
Nutritional values
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