Veal Fillet with Christmas Mushroom Cream Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g veal fillet (s)
- 10 g mushrooms, dried
- 40 g jelly (quince)
- 1 gingerbread, approx. 20 g
- 20 g onion (s)
- 2 tablespoon olive oil
- 4 tablespoon heavy cream
- salt and pepper
- Curry powder
- Paprika powder
- 120 g basmati
Print Recipe
Pin Recipe Instructions
- Soak the mushrooms and then drain them
- Water can still be used for a more intense mushroom aroma. Cook the rice according to the instructions on the packet.
- Heat the olive oil, cut the onions into small pieces and sweat in them until translucent. Add the mushrooms and cream, crumble the gingerbread and stir into the sauce with a little liquid and the quince jelly.
- Cut the meat into slices and stew in the sauce. Season to taste with the spices and serve on top of the rice.
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