Sautéed Veal with Mushrooms

Ingredients

• 800 gVeal
• 3 tbspOil
• 2 tbspButter
• 150 mlWhite wine
• 500 mlBrown stock
• 400 mlDemi-glace
• 300 gMushroom
• 1 pcsBouquet garni
• 5 gSalt
• 1 tspPepper

Instructions

1. 1

   Preparation

   • Cut the veal into even pieces (cubes or strips).
   • Clean and halve or quarter the mushrooms depending on size.
   • Prepare a bouquet garni (e.g. parsley, thyme, bay leaf).
2. 2

   Searing and braising

   • Heat 3 tbsp oil and 2 tbsp butter in a wide pan.
   • Brown the veal pieces in batches until golden all over.
   • Season with salt and freshly ground pepper.
   • Deglaze with about 150 ml white wine and bring to a boil briefly to lift the fond.
   • Add 500 ml brown stock, about 400 ml demi‑glace and the bouquet garni.
   • Cover and simmer gently for about 1 hour 30 minutes.
3. 3

   Mushrooms and finishing

   • Remove the braised veal pieces from the sauce and set aside.
   • In the same or another pan melt 1 tbsp butter and sauté the mushrooms until browned (about 5–7 minutes).
   • Reduce the sauce to about two thirds, then strain and return to the pan.
   • Add veal and mushrooms to the sauce and simmer gently for another 12–15 minutes.
   • Remove the bouquet garni, adjust seasoning and serve in a deep dish.