Veal Medallions in Champagne À La Gabi
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 8 mins |
| Total Time | 33 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g veal fillet (s), cut into 1 1/2 cm thick medallions
- 1 tablespoon flour
- 1 tablespoon oil or 2
- salt
- Black pepper from the mill
- 250 ml cream
- 250 ml champagne
- 1 medium onion (s)
- some thyme, chopped
- some borage, chopped
- some parsley, chopped
- some chives, chopped
- 250 g mushrooms, small, fresh, boiled
Print Recipe
Pin Recipe Instructions
- Knock the medallions lightly, season, flour a little and fry briefly in hot oil in a pan. Add onions and herbs and fry. Add the mushrooms, deglaze with champagne, thicken with cream and cook over low heat for 5 - 8 minutes.
- Serve with rice.
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