Olga Dekker

Selected veal with mushrooms and cream sauce - this is real magic

Have a nice day, my friends!

5 rules of proper nutrition from Olga Dekker

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Nothing lifts your spirits like flavorful, melt-in-your-mouth pieces of meat! Veal with mushrooms in creamy sauce is a proven way to please yourself, your family and friends :)

Moreover, the method is rich in protein and low in calories - which is especially nice ;)

After all, this means that it only benefits plans to become slimmer, more energetic and buy beautiful clothes in smaller sizes. :)

A beautiful and accessible recipe with photos awaits those who want to cook this wonderful dish! And at the end I will also reveal a secret: how can you make such meat if you don’t have time to stand at the stove ;)

Melting in the mouth, tender – but not a snow-white marshmallow :)

It’s hard for me to describe veal with mushrooms in words!

Perhaps you can't wait anymore? Then we take out the necessary products and proceed to the step-by-step recipe...

Products:

Well? Do you have everything you need?

Then let's begin! ;)

Recipe:

And what does it mean? And the fact that we have a little time :)

While our dish is finishing cooking, we will make...

Musical stop

Let's play Rod Stewart's "Sailing"...

And to the music we rejoice at the calorie content of the almost finished food!

Exactly as much as needed

100 grams of veal with mushrooms in creamy sauce - 122.2 kcal!

Protein - 13.66 g;
Fat - 5.70 g;
Carbohydrates - 4.76 g;

After such figures, your appetite must have increased even more?

Then turn off the stove and place the dish on plates. Just don't forget to add aromatic herbs :)

Veal with mushrooms and cream won more hearts than all the “Don Juans” in the world!

It really begs to be accompanied by some salad to accompany the meat.

And if you change something in cooking, the dish will become completely different! :)

Culinary experiments

For example, you can bake meat in the oven on a baking sheet - if you want a golden brown crust. Cream, if desired, can be replaced with sour cream. Then a pleasant light sourness will appear. And if you sprinkle cheese on top, the crust will only get better!

There is no way to be constantly in the kitchen, supervising the cooking?

Then cook this dish in a slow cooker - it’s not for nothing that they were invented! Throw all the products into it, and in 50-60 minutes everything will be ready :)

In fact, something like a slow cooker was invented a long time ago! You can cook such meat in a pot just as carefree as in it. Only in this case it will take 1.5-2 hours.

Or you can change just one component. Take porcini mushrooms next time - you will see how amazingly the taste of the dish will change! :)

In general, as always, there are countless options!

My dear friends, do you want to feed your family a delicious, satisfying and healthy dish? Then prepare veal stewed with champignons. I am sure that this dish will not leave anyone indifferent, as it turns out very, very tasty. You tell me what’s special here, well, meat, well, mushrooms... Yes, but thanks to the use of a bouquet of spices, which, by the way, everyone can choose according to their taste, meat It turns out very tender and fragrant. As a side dish, I prepared fluffy mashed potatoes, but this dish will not become less tasty with rice, buckwheat porridge and pasta. It's a matter of taste here!

For cooking veal stewed with champignons we will need:

800 gr. veal
300-400 gr. champignons
1 onion
1 carrot
3 cloves garlic
2 bay leaves
Salt, black pepper to taste
2 cups broth (I used chicken broth)
Spices to taste - I used coriander, nutmeg and paprika

These are the products we will need to prepare the dish..
I peeled the mushrooms, but you don’t have to peel them.
For this dish, it is better to take the meat without bones.

First, let's prepare all the vegetables.
Cut the onion into small cubes.
Peel the carrots and cut into thin slices
Finely chop the garlic.

Cut the mushrooms into slices.

Veal cut into small cubes.

Heat vegetable oil in a frying pan, add chopped veal and fry over high heat until a golden crust forms. Make the fire high so that the meat is fried and not boiled.

Add chopped onion and half the garlic. Then fry over high heat.

Now we add chopped champignons and fry everything together.

At this stage, add salt, add bay leaf, and fill with broth.
Cover with a lid and simmer for approximately 30 minutes, stirring occasionally.

Now add chopped carrots and the rest of the garlic to the meat with mushrooms.
We also add your favorite spices- I added ground coriander, paprika and nutmeg.
Close the lid and cook for another 30 minutes.

The veal turned out very soft and flavorful.

For stewed veal with mushrooms I prepared mashed potatoes and a salad of fresh cucumbers, tomatoes and green onions.
Lunch turned out great!

BON APPETIT!

Incredibly tasty stewed veal with mushrooms is a classic dish from French cuisine recipes. This dish is not one that is prepared in a hurry. The veal meat is cooked slowly with the obligatory addition of a sauce made from cream and egg yolks.

Ingredients for veal stew with mushrooms:

700 grams of fresh veal
400 grams of champignons
2 onions
2 carrots
4 tablespoons olive oil
200 ml dry white wine
150 ml cream
2 cloves garlic spices for meat
2 tablespoons cornstarch
3 raw egg yolks
1 lemon
3 tablespoons vegetable oil for frying mushrooms ground black pepper and salt to taste

Veal recipe:

400 grams of champignons, peeled, cut into thin slices, then sprinkle them with lemon juice and set aside.

2 onions, peeled and finely chopped. Some of them will be needed for cooking meat, some for mushrooms. Peel the carrots and cut into thin strips.

Prepare 700 grams of veal. To do this, remove all unnecessary parts and cut the best part of the meat into small oblong pieces.

Pour 4 tablespoons of olive oil into the pan. Place on medium heat. When the oil is hot, add chopped veal meat, ground black pepper and salt to taste. Fry the meat, stirring constantly, until the meat turns brown. Then remove the meat and transfer it to any vessel. Leave the pan over medium heat and pour in 200 ml of dry white wine. Then add most of the chopped onion, chopped carrots, meat spices, two whole cloves of garlic and simmer a little. Then put the fried meat into the pan.

Pour enough boiled, cooled water into the pan to completely cover the meat (but no more). Cover the pan with a lid and cook over low heat for one and a half hours. After this time, pour the contents of the pan through a colander, transfer the meat and vegetables into a separate bowl, removing the garlic cloves, and pour the liquid back into the pan and leave over medium heat.

Meanwhile, prepare the sauce. To do this, use a whisk or mixer to beat a mixture of 150 ml of cream, 3 egg yolks, the juice of half a lemon, 2 tablespoons of corn starch, ground black pepper and salt to taste.

Slowly pour the resulting sauce into the contents of the pan, stirring constantly. The sauce will thicken quickly. Immediately add the meat, mix well, taste the dish for salt and pepper. Leave the meat on low heat.

Prepare the champignons. To do this, put a frying pan on high heat, pour in 3 tablespoons of olive oil, add the remaining finely chopped onion, a little pepper and salt. When the onion turns golden brown, add the mushrooms and quickly fry over high heat, stirring constantly. Finish cooking when all the moisture from the mushrooms has evaporated.

Place the cooked champignons in the pan with the meat. Simmer a little more over low heat. The dish is ready.

Serve the finished stewed veal with mushrooms with boiled potatoes or rice.