Veal Stew with Mushrooms

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Veal Stew with Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
6
Ingredients
600 grams Veal shank (or beef)
2 onions
250 grams button Mushroom
2 medium-sized Pickle
3 tablespoons vegetable oil
20 grams butter
1 tablespoon Pastry flour
250 milliliters Beef broth (from a jar)
150 grams Whipped cream
1 tablespoon Mustard
lemons (Juiced)
salt
freshly ground peppers
350 grams small, waxy potatoes
3 tablespoons butter
How healthy are the main ingredients?
potatoWhipped creamMustardonionlemonsalt

Preparation steps

1.

Peel onion and chop finely. Trim mushrooms and cut into fine slices. Cut pickles lengthwise into sticks, then cut into small cubes. Cut veal strips into 1 cm (approximately 1/2 inch) thick slices, then cut into 1 cm (approximately 1/2 inch) cubes. Heat oil in a pan and fry beef portions over high heat for 2 minutes, remove veal from the pan and keep warm. Drain frying fat from the pan, add butter, sauté onions and mushrooms, sprinkle with flour, add broth and cream, mix and bring to a boil. Continue boiling while stirring until thickens. Add beef to the pan, add mustard and pickles, mix and season with lemon juice, salt and pepper.

2.

Serve on a plate with baby carrots and boiled potatoes or noodles if desired.