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Veal in cream and mushroom sauce

User reviews
(1 vote)
Origin of dish:  France
Type of cooking:  Hob
Preparation time: 20 minutes
Cooking time: 90 minutes
Ingredients (serves 6):


Cut the meat into large cubes
Peel the onions and cut into quarters
In a casserole dish, place the meat, onions, lemon zest and seasoning.
Cover the meat in boiling water and simmer for 1 hour 30 minutes.
In a mug, mix the potato flour with a little water and add to the casserole, mix.
In a bowl, mix the cream, egg yolk and lemon juice.
Add the cream sauce to the casserole, little by little, stirring constantly. Do not boil.
Serve with basmati rice.
Advice: Recommended wine :
Light reds : Saumur Champigny, Maçon
Rosé : Bandol, Tavel
White : St véran

User comments

(Review left on 22/11/2011 on the recipe for Veal in cream and mushroom sauce)
Wow!!! Thanks for this recipe... it was so tasty.
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