Veal with mushrooms and mustard sauce is a rich and savory dish that's perfect for a special dinner. The combination of tender veal, earthy mushrooms, and tangy mustard creates a delicious and satisfying meal. Here’s a recipe to guide you:
Ingredients
For the Veal and Mushrooms:
- 1.5 lbs (675 g) veal cutlets or veal stew meat, sliced into 1/2-inch strips or medallions
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced (cremini or button mushrooms work well)
- 1/2 cup white wine or chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard (optional, for added texture)
- 1/2 cup heavy cream
- 1 teaspoon dried thyme or rosemary
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
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Prepare the Veal:
- Season the veal slices with salt and black pepper.
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Cook the Veal:
- Heat the olive oil in a large skillet over medium-high heat.
- Add the veal slices in batches, cooking until browned on both sides, about 2-3 minutes per side. Remove the veal from the skillet and set aside.
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Sauté the Aromatics:
- In the same skillet, add a bit more olive oil if needed.
- Add the chopped onion and cook until softened and translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute.
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Add the Mushrooms:
- Add the sliced mushrooms to the skillet and cook until they are browned and tender, about 5-7 minutes.
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Deglaze the Pan:
- Pour in the white wine or chicken broth, scraping up any browned bits from the bottom of the skillet.
- Allow the liquid to simmer for 2-3 minutes until it reduces slightly.
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Make the Sauce:
- Stir in the Dijon mustard and whole grain mustard (if using).
- Reduce the heat to medium-low and add the heavy cream. Stir well to combine.
- Add the dried thyme or rosemary and season with salt and black pepper to taste.
- Let the sauce simmer for 5 minutes, or until it thickens slightly.
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Combine and Serve:
- Return the veal slices to the skillet, along with any juices that have accumulated on the plate. Simmer for an additional 5 minutes, or until the veal is cooked through and coated with the sauce.
- Garnish with fresh chopped parsley before serving.
Tips
- Veal Options: If you can’t find veal cutlets or stew meat, you can use chicken breasts or pork tenderloin as alternatives.
- Mushroom Variety: Feel free to use a mix of mushrooms for more depth of flavor.
- Wine Substitute: If you prefer not to use wine, you can substitute additional chicken broth.
This veal with mushrooms and mustard sauce pairs beautifully with mashed potatoes, rice, or a side of steamed vegetables. Enjoy your rich and creamy meal!
