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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
Veal Medallions in Champagne À La Gabi
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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.