Veal Medallions in Creamy Mushroom Sauce - tender meat in creamy mushroom sauce.
veal medallions in creamy mushroom sauce
salt.ground black pepper
7oz(200 g) button mushrooms,sliced
1cupvegetable or beef broth
1/2cup(150 ml) sour cream or cooking cream
1cup(250 ml) white vine
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.
In the same pan, saute onion until it is translucent. Add mushrooms and saute about 5 minutes.
Add veal medallions, broth, mustard, garlic and bay leaf. Cook until meat is tender.
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.