Veal in cream sauce with mushrooms

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to stew veal in a creamy sauce with mushrooms? Prepare the necessary ingredients for this. For cooking, choose boneless meat. Our main mushrooms will be champignons, but for flavor you can add any wild mushrooms. They can be either fresh or dried. Dried porcini mushrooms are the most fragrant.

2. STEP 2

   

   If you take dried mushrooms, pour boiling water over them and leave to stand overnight. This time is enough for them to become saturated with moisture and increase in size. In the morning, rinse the mushrooms, add fresh water and bring to a boil. Boil for 20-30 minutes. Then drain in a colander and let the water flow out.

3. STEP 3

   

   Cut the prepared meat into portions.

4. STEP 4

   

   Finely chop the peeled onion.

5. STEP 5

   

   Rinse the champignons in running water to remove dirt, dry with paper towels to remove excess moisture and cut into large slices.

6. STEP 6

   

   Pour vegetable oil into a hot frying pan and fry the meat on both sides for 3-4 minutes until cooked. Salt the meat and sprinkle with dried thyme. Then transfer the meat to a plate.

7. STEP 7

   

   In the same frying pan, fry the prepared onion and chopped garlic for a minute.

8. STEP 8

   

   Add chopped champignons and boiled porcini mushrooms. Stir. Fry everything together for 5-7 minutes. During this time, the mushrooms will decrease in size.

9. STEP 9

   

   Pour cream into mushrooms. Sprinkle with salt and ground pepper to taste. Bring to a boil.

10. STEP 10

    

    Return the meat to the pan and heat it with the sauce for another 2-3 minutes over low heat.

11. STEP 11

    

    Veal in creamy sauce with mushrooms is ready! Place on a plate and serve. Bon appetit!

Comments on the recipe

tatyanochka2022

09.10.2023

5

I prepared the recipe for veal in cream sauce with mushrooms for lunch. Instead of veal I used pork loin. I removed the fat and skin from the edge of the loin, and cut the flesh into pieces and put it in a frying pan. Having fried the pork, I poured it with meat broth, fortunately soup was being cooked on the stove at that time, and I stewed the meat for 40 minutes (I did not add any spices). I had to resort to stewing, since in another dish the meat from this piece came out a little tough. I took frozen forest mushrooms and dried porcini mushrooms. I rinsed the frozen ones with warm water and left them on the table at room temperature. I pre-soaked the dried ones, then boiled them, then fried them together with frozen mushrooms in a frying pan along with onions and garlic. The next step was to add sour cream to the mushrooms, use it instead of cream, and notice that it goes well with the mushrooms, and its sourness is almost invisible in the dish . Following the sour cream, I poured in the broth in which the meat was stewed, let the sauce boil and put the meat in the frying pan. I kept it on the fire for 2-3 minutes. It turned out very tasty! The sauce was enveloping and rich, with a bright mushroom flavor. The presence of dried mushrooms in the dish set off the taste of other ingredients. The meat came out soft and juicy. I made mashed potatoes for a side dish, mmm... delicious! Thank you very much!