Veal with mushrooms and cream is a classic and delicious dish. Here’s a simple recipe to make it at home:
Ingredients
- 1 lb (450g) veal (cut into thin slices)
- 2 tbsp olive oil
- 1 tbsp butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 8 oz (225g) mushrooms, sliced (button or cremini work well)
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) white wine (optional)
- 1 tbsp Dijon mustard (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
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Prepare the Veal: Season the veal slices with salt and pepper. If they’re very thick, you might want to pound them a bit to tenderize them.
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Cook the Veal: Heat the olive oil and butter in a large skillet over medium-high heat. Add the veal slices and cook for about 2-3 minutes on each side, or until they are browned and cooked through. Remove the veal from the skillet and set aside.
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Sauté the Aromatics: In the same skillet, add the chopped onion and cook for about 2 minutes until softened. Add the minced garlic and cook for another 30 seconds.
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Add the Mushrooms: Add the sliced mushrooms to the skillet. Cook until they are golden brown and have released their moisture, about 5-7 minutes.
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Deglaze the Pan: If using white wine, pour it into the skillet to deglaze, scraping up any browned bits from the bottom. Allow the wine to reduce by half.
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Make the Sauce: Stir in the heavy cream and bring to a gentle simmer. If using, add the Dijon mustard for a bit of tang. Let the sauce cook for a few minutes until it thickens slightly.
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Combine: Return the veal slices to the skillet, along with any juices that have collected. Simmer for a couple of minutes, until the veal is heated through and well coated with the sauce.
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Garnish and Serve: Sprinkle with fresh parsley and serve the veal with mushrooms and cream over rice, pasta, or with a side of crusty bread to soak up the delicious sauce.
Enjoy your meal! If you want to add a side, a simple green salad or steamed vegetables would complement this dish nicely.
