Viennese Creamed Roast with Mushrooms
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast veal (nuts)
- 60 g clarified butter
- 4 shallot (s)
- 0.25 liter ¼ white wine, dry (Riesling)
- 250 g sour cream
- 80 g bacon
- 400 g mushrooms, e.. chanterelles or mushrooms
- salt and pepper
- Parsley, freshly chopped
Print Recipe
Pin Recipe Instructions
- Rub the meat with salt and pepper. Heat 40 g clarified butter in a casserole and sear the meat all over. Add shallots and fry briefly. Pour in the Riesling, cover and stew everything for about 50 minutes.
- Remove the meat and keep it warm. Stir the sour cream into the meat stock and season the sauce with salt.
- Fry the finely diced bacon in a pan in 20 g clarified butter. Add the cleaned mushrooms and season with salt and pepper. Steam in the pan for 15 minutes.
- Slice the roast veal and arrange on a platter. Douse with the sauce, add the mushrooms all around the plate and sprinkle with freshly chopped parsley.
- Serviette dumplings or roasted potatoes are served as a side dish.
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