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Veal Medallions in Creamy Mushroom Sauce

Veal Medallions in Creamy Mushroom Sauce - tender meat in creamy mushroom sauce.

Course: Main Course
Cuisine: Croatian
Keyword: veal medallions in creamy mushroom sauce
Servings: 3
Author: KitchenNostalgia
  • 9 veal medallions
  • salt. ground black pepper
  • 3 Tbsp all-purpose flour, divided
  • 2-3 Tbsp butter, melted
  • 1 onion, chopped
  • 7 oz (200 g) button mushrooms, sliced
  • 1 cup vegetable or beef broth
  • 1-2 Tbsp prepared mustard
  • 1 Tbsp garlic, chopped
  • 1 bay leaf
  • parsley
  • 1/2 cup (150 ml) sour cream or cooking cream
  • 1 cup (250 ml) white vine
  1. Pound each piece of veal into 1/4-inch-thick medallions. Season medallions with salt and pepper and dredge in flour, shaking off the excess, and brown on each side in butter for about 2 minutes. Remove from pan.
  2. In the same pan, saute onion until it is translucent. Add mushrooms and saute about 5 minutes.
  3. Add veal medallions, broth, mustard, garlic and bay leaf. Cook until meat is tender.

  4. In a small bowl, combine cream, white vine, flour and parsley. Add to the pan and cook for few more minutes. Serve with gnocchi, potatoes, egg noodles, rice or polenta.