Veal Strips with Porcini Mushrooms
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g onion (s), cut into rins
- 400 g porcini mushrooms, ready to cook
- 600 g veal schnitzel
- 6 tablespoon oil
- 50 ml white wine
- 50 ml veal stock
- 200 ml cream, sweet
- salt
- pepper
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Cut the porcini mushrooms into slices. Cut the veal into thin slices. Sear the meat in a pan in 3 tablespoons of hot oil for 2 to 3 minutes, remove and keep warm between two plates. Heat 3 tablespoons of oil in a second pan and fry the onions and porcini mushrooms for 4 minutes until golden brown. Deglaze with white wine and veal stock and reduce a little, fill up with the whipped cream and bring to the boil. Add the veal, fold in and simmer for 1 to 2 minutes until creamy. Season with salt and pepper, sprinkle with chopped parsley.
- I also add hash browns or spaetzle.
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