Ingredients // Mushrooms

Veal in a creamy mushroom sauce

  • Veal - 400 grams
  • Cream - 300 milliliters
  • salt - 1/2 teaspoon nutmeg
  • - 4 grams
  • White mushrooms - 100 grams
  • garlic - 1 clove
  • Butter - 30 grams
  • black pepper - 1/4 teaspoon
  • Wheat flour - 40 grams

1. Take meat, for the preparation of this dish is very well suited veal.We cut his long strips.2. Then, it is necessary to dry the meat.For this we need a paper towel.When the meat is dry, begin to fry it in butter.Then, a little salted.Remove the pan from the stove.Now it is necessary to put in a warm place.3. Now for the sauce.The finely-finely chopped onion and half a clove of garlic.Also, one finely chopped white fungus medium in size.If there is no white mushrooms, mushrooms can be used, or chanterelles.Then we'll add a few drops of truffle oil, which will give the dish mushroom flavor.White mushrooms, and without it will give the dish mushroom smell.4. Take a small soteynichek.Garlic and onions fried in butter until transparent.Be careful not to burnt.Two tab

lespoons of flour pour into the onion and wooden spatula mix thoroughly.Add cream and mix again, to not form lumps.Peppers, and season with salt.If too thick sauce can add a bit of hot boiled water.Pour mushrooms.Mix.Add ground nutmeg (a pinch).Stirring constantly, cook over low heat for five minutes.5. pour sauce into the meat.Then, the whole was stirred.The sauce should get a creamy consistency.Color - beige and uniform.Remove from heat and let stand for ten minutes with the lid closed.

Servings: 2

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