Summary

Ingredients

For the meat:

• g 1,200 loin veal (s)
• 2 medium onion (s), eighth
• 1 clove garlic
• some stalks thyme
• 1 sprig rosemary
• 100 ml white wine
• 300 ml veal stock

For the sauce:

• 200 g mushrooms
• 1 medium onion (s), finely diced
• 50 ml white wine
• 100 ml veal stock
• 100 ml cream
• Sauce thickener
• Cayenne pepper
• 30 g butter, cold, in flakes

For the side dish:

• 600 g potato (s)
• 400 g pumpkin (se), e.., Hokkaido
• 200 ml milk
• 30 g butter
• nutmeg

Also:

• Oil for frying
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Switch on the oven to 180 ° C circulating air. Peel the potatoes, wash the pumpkin, cut both into pieces. Peel the onions and garlic. Eighth two onions and finely dice one onion. Wash the rosemary and thyme. Clean the mushrooms and cut into approx. 0.5 cm thick slices.
2. Salt and pepper the veal loin all around and fry on all sides in a roasting pan. Add the cut onions and the clove of garlic and sauté briefly. Add the thyme and rosemary. Deglaze with 100 ml white wine and bring to the boil briefly, then add 300 ml veal stock and add a little salt and pepper. Place the roasting pan in the oven on the middle rail, preferably on a grillage. The time in the oven is 35 - 40 minutes.
3. In the meantime, cook the potato and pumpkin pieces in salted water until soft. Then pour over a sieve and allow to evaporate. Bring the milk to a boil. Add about 30 g butter and a little nutmeg, season with salt and pepper and then add the drained potatoes and the pumpkin pieces. Take the pan off the stove and mash the vegetables to a pulp. If necessary, season again with salt and pepper.
4. Fry the mushrooms and onion cubes in a little oil, add a little salt and pepper. Deglaze with 50 ml white wine and add the remaining veal stock; reduce something.
5. Take the roasting pan with the loin of veal out of the oven. Take the loin of veal out of the roaster and keep warm. Pour the gravy, possibly dissolved with a little water, over a sieve to the mushrooms. Bring the mixture to the boil, add the cream and bring to the boil with a little sauce thickener. Season the mushrooms with salt, pepper and a little cayenne pepper. Take the saucepan off the stove and stir in some cold flakes of butter.
6. Cut the loin of veal into slices and arrange on a plate with the sauce and the potato and pumpkin puree.
7. As a side dish are e.g., marinated cherry tomatoes with rosemary from the oven. (To be found under the DagJan`s chef recipes.) They can be roasted in the oven in parallel on the lower rail.