Olga Dekker

Selected veal with mushrooms and creamy sauce is a real magic

Have a nice day to you, my friends!

5 rules of proper nutrition from Olga Dekker

Choose a convenient messenger to get

Nothing cheers you up like fragrant pieces of meat that melt in your mouth! Veal with mushrooms in creamy sauce- here is a proven way to please yourself, family and friends :)

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

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

Those who want to cook this wonderful dish are already waiting for a beautiful and available recipe with photo! And at the end I will 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 snow-white marshmallow :)

It is difficult for me to describe in words veal with mushrooms!

Probably you are already impatient? Then we get the right products and proceed to the step-by-step recipe ...

Products:

Well? Do you have everything you need?

Then let's get started! ;)

Recipe:

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

While our dish finishes preparing, we will make ...

Musical halt

Turning on Rod Stewart's song "Sailing" ...

And to the music, we rejoice in the calorie content of an almost ready-made meal!

Exactly as much as necessary

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

• Proteins - 13.66 g;
• Fat - 5.70 g;
• Carbohydrates - 4.76 g;

After such numbers, your appetite probably intensified even more?

Then turn off the stove and put the dish on the plates. Just don't forget to add some fragrant greens. :)

Veal with mushrooms and cream conquered more hearts than all Don Juans in the world!

In the company of meat, they just ask for some kind of salad

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

Culinary experiments

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

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

• Then cook this dish in a multicooker - it was not for nothing that they invented it! 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! As carefree as in it, you can cook such meat in a pot. Only in this case it will take 1.5-2 hours.

And you can change a single component. Take porcini mushrooms next time - you will see how amazingly the taste of the dish will change! :)

In general, the options, as always, are countless!

My dear friends, you want to feed your family with delicious, satisfying and healthy dish? Then cook veal stewed with mushrooms... I am sure that this dish will not leave anyone indifferent, as it turns out to be very, very tasty. You tell me what is 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 to be very delicate and fragrant. As a side dish, I cooked fluffy mashed potatoes, but this dish will not become less delicious with rice, buckwheat porridge and pasta. It's a matter of taste!

For cooking veal stewed with mushrooms we will need:

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

These are the products we need for cooking.
I cleaned the mushrooms, but you don't have to.
For this dish, it is better to take meat without a bone.

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

Cut the mushrooms into slices.

Veal cut into small cubes.

Heat in a frying pan vegetable oil, add the chopped veal and fry on high heat, until golden brown. We make the fire big so that the meat is fried, not boiled.

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

Now add chopped champignons and fry everything together.

At this stage, salt, add bay leaves, fill with broth.
Cover with a lid and simmer for about 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 to be very soft and aromatic.

I cooked for stewed veal with mushrooms mashed potatoes and salad from fresh cucumbers, tomatoes and green onions.
The lunch was great!

BON APPETIT!

Correctly cooked veal meat turns out to be very juicy, tasty, aromatic and goes well with any side dish.

Veal with mushrooms recipe

Ingredients:

• veal - 500 g;
• champignons - 250 g;
• adjika - 1 tsp;
• tomato - 1 pc.;
• onion - 1 pc.;
• vegetable oil;
• onion - 1 pc.;
• suneli hops - 0.5 tsp.

Preparation

Fry the chopped onion in a pan until transparent, add the mushrooms cut into plates, mix and sauté for about 5 minutes. We wash the tomatoes, chop them into small pieces and throw them into the roast. Season the vegetables with salt, stir, cover and simmer for about 10 minutes over medium heat. Without wasting time, we turn to cooking meat.

Cut the veal into small pieces, sprinkle with seasoning, season, salt and mix everything with your hands. Well, that's all, we have all the ingredients of the dish ready. Now we take a baking dish, grease it with vegetable oil and put pieces of pickled meat on the bottom. Next, cover the veal with vegetables, cover it with foil and fix it around the perimeter of the form. We heat the oven to 200 degrees and send our meat dish... Gently remove the finished veal with mushrooms from the oven and serve with pasta or.

Veal with mushrooms in a slow cooker

Ingredients:

• veal - 400 g;
• fresh mushrooms- 400 g;
• sour cream - 250 ml;
• onion - 1 pc.;
• flour - 2 tbsp. spoons;
• sugar;
• spices.

Preparation

To prepare veal stewed with mushrooms, wash the meat and cut it across the fibers so that you get straws. In a multicooker saucepan, melt butter in the "Baking" mode and, stirring, fry the veal. In a skillet, sauté the diced onion, add the chopped champignons, sauté for 5 minutes and stir. Then add a little flour and shift the vegetable frying to the meat. Fill with broth, add spices, sour cream and cook veal with mushrooms for an hour, choosing the "Stew" program.

Veal rolls with mushrooms

Ingredients:

Preparation

Peel the carrots, chop them into strips. Cut the beans into pieces, blanch in salted water. Chop the meat into high slices, slightly beat off, add some salt, grease with adjika, spread the vegetables and roll the pieces of veal into rolls. Fry them in butter, pour in a little broth, spread the sour cream and cook for about 1.5 hours over low heat.

Unusually delicious stewed veal with mushrooms is classic dish from recipes French cuisine... This dish does not apply to those cooked on hastily... Calf is cooked slowly with the obligatory addition of cream sauce and egg yolks.

Ingredients for stewed veal 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 meat spice
• 2 tablespoons corn starch
• 3 raw egg yolks
• 1 lemon
• 3 tablespoons of vegetable oil for frying mushrooms, black pepper and salt to taste

Veal recipe:

Peel 400 grams of champignons, cut into thin slices, then drizzle lemon juice and set aside.

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

Cook 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 a saucepan. Put on medium heat. When the oil is hot, add the chopped veal, 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 saucepan 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 garlic cloves and simmer a little. Then put the fried meat in a saucepan.

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

In the meantime, prepare the sauce. To do this, beat with a whisk or mixer a mixture of 150 ml cream, 3 egg yolks, juice of half a lemon, 2 tablespoons of cornstarch, black pepper and salt to taste.

Pour the resulting sauce slowly into the contents of the pan, stirring constantly. The sauce will thicken quickly. Add meat immediately, mix well, taste the dish with salt and pepper. Leave the meat over low heat.

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

Put the cooked mushrooms in a saucepan with the meat. Simmer a little more over low heat. The dish is ready.

Serve the cooked veal stew with mushrooms with boiled potatoes or rice.

I recently came across a good piece of young veal in a store. And I have long wanted to cook veal with mushrooms - a lot good reviews heard about this dish. Then I decided to buy this beautiful piece of meat and not to miss the opportunity to carry out my plans.

Champignons were also bought right there along with the meat. The rest of the ingredients were found in the house.

I put the veal in a heated pot, into which I had previously poured vegetable oil for frying. Fried for 10 minutes.

At this time, she peeled and cut the onions in half rings.

When the liquid released during frying meat almost evaporated, I added onions to the pot and continued to fry.

The champignons I came across are quite large - I washed them and cut them into 4 parts.

I threw them to fry with meat and onions.

For 5-7 minutes meat, onions and mushrooms were fried. Then I added wine to the pot, mixed everything and left the pot to simmer over a fairly high heat, stirring constantly so that the alcohol evaporated from the wine and the wine decreased in volume by almost half.

While the meat was stewing, I prepared an "edible plate", which I also had as a side dish. To do this, I cut off the top of the sour cream cake - this top will serve as a lid for us. Carefully, so as not to damage the bottom of the "plate", I scraped out the crumb.

I had four such "plates", so a decent amount of crumb remained. This crumb is more for me of this dish not needed, it can be dried in the oven and then cooked from it breadcrumbs or use for dessert, which I will talk about in the coming days.

I put the meat with mushrooms and the most delicious and delicate sauce in a bread “talka”, garnished with chopped dill. That's all - the dish is ready!

Bon Appetit!

To receive the best articles, subscribe to Alimero's pages.