Veal stir-fry with mushrooms Ingredients: 1 tray of veal - special veal Blanquettes/sautés Tendriade - 30 g of - butter - 2 tablespoons of - crème fraîche - 4 - onions - 1 glass of - broth - 1 glass of - white wine - 250 g of - mushrooms - 0.5 teaspoon of - paprika - 1 - bouquet garni, parsley, salt and pepper.
Utensils: 1 casserole dish - 1 kitchen scale -
Total time:
1h55
Preparation:
15 min -
Cooking:
1h40
Phase 1
Brown the pieces of veal and the sliced onions in a casserole dish with the butter.
Phase 2
AjouAdd the paprika, broth, white wine, bouquet garni. Boil for 2 to 3 minutes.
Phase 3
Add the cleaned mushrooms to cooking the veal. Cover and cook over low heat for approximately 1 hour 30 minutes.
Phase 4
Once the meat is cooked, remove the meat from the casserole and add crème fraîche, heat over high heat for a few minutes and spoon over the meat. Sprinkle with chopped parsley.
Utensils: 1 casserole dish - 1 kitchen scale -
Total time:
1h55
Preparation:
15 min -
Cooking:
1h40
Phase 1
Brown the pieces of veal and the sliced onions in a casserole dish with the butter.
Phase 2
AjouAdd the paprika, broth, white wine, bouquet garni. Boil for 2 to 3 minutes.
Phase 3
Add the cleaned mushrooms to cooking the veal. Cover and cook over low heat for approximately 1 hour 30 minutes.
Phase 4
Once the meat is cooked, remove the meat from the casserole and add crème fraîche, heat over high heat for a few minutes and spoon over the meat. Sprinkle with chopped parsley.