Veal with Mushroom Sauce

c
@cocinero44

Using mushrooms, also known as fungi, in cooking adds a special flavor, aroma, and color to dishes. Additionally, depending on the combination of ingredients, mushrooms have the ability to enhance flavors, especially when paired with veal. Today's recipe combines veal fillets with a delicious sauce made from mushrooms, onion, beef...

Veal with Mushroom Sauce recipe
Prep Time
1hr 10min
Cook Time
45min
Total Time
1hr 55min

Ingredients

4 Servings
(1 serving = 1 veal fillet with sauce)

For the veal

  • veal, cut into fillets
    veal, cut into fillets
    700g
  • garlic, minced
    garlic, minced
    4clove
  • Salt
    Salt
  • Pepper
    Pepper
  • olive oil
    olive oil
    1/2cup
  • water
    water
    1/2cup
  • apple cider vinegar
    apple cider vinegar
    1tbsp

For the sauce

  • mushrooms (Boletus edulis)
    mushrooms (Boletus edulis)
    100g
  • onion
    onion
    1/2
  • beef broth
    beef broth
    1cup
  • garlic
    garlic
    1clove
  • Salt
    Salt
  • Pepper
    Pepper

How to make Veal with Mushroom Sauce

Prepare the mushrooms

  1. Step 1

    Fresh Boletus edulis mushrooms are ideal for this recipe, but if they are out of season, you can use dried mushrooms. Rehydrate them before preparing the dish.

Tenderize the veal

  1. Step 1

    Use a meat mallet to gently pound each fillet to make the meat more tender.

Marinate the veal

  1. Step 1

    In a small bowl, combine 2 minced garlic cloves, apple cider vinegar, salt, pepper, and olive oil. Mix well and marinate the fillets for one hour.

Cook the veal

  1. Step 1

    In a large skillet, place the veal fillets along with all the marinade ingredients. Cook over very low heat for 30 minutes, stirring occasionally.

  2. Step 2

    After 30 minutes, remove from heat and keep the skillet covered to retain moisture.

Prepare the sauce

  1. Step 1

    In a separate skillet, heat a few tablespoons of oil. Sauté the half onion, sliced into rings, and the finely minced garlic for 5 minutes.

  2. Step 2

    Add the mushrooms, chopped into small pieces, and cook for 10 minutes.

  3. Step 3

    Pour in the hot beef broth and season with salt and pepper to taste. Cook for an additional 5 minutes.

Nutrition (per serving)

Calories

480.9kcal (24.04%)

Protein

45.9g (91.7%)

Carbs

5.2g (1.9%)

Sugars

1.6g (3.2%)

Healthy Fat

25.6g

Unhealthy Fat

5.1g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. If using dried mushrooms, ensure they are fully rehydrated before cooking to achieve the best flavor and texture.

  2. For a richer flavor, you can use homemade beef broth instead of store-bought.

  3. Serve the dish immediately after preparation to enjoy the full flavor and tenderness of the veal.

FAQS

  1. Can I use a different type of mushroom?

    Yes, you can substitute Boletus edulis with other mushrooms like cremini or button mushrooms, but the flavor profile may vary.

  2. How do I rehydrate dried mushrooms?

    Soak dried mushrooms in warm water for 20-30 minutes until they are soft. Drain and pat them dry before using.

  3. Can I prepare the veal fillets in advance?

    Yes, you can marinate the veal fillets a day in advance and store them in the refrigerator until ready to cook.

  4. What side dishes pair well with this recipe?

    Mashed potatoes or white rice are excellent side dishes to complement the veal with mushroom sauce.

  5. Can I use chicken broth instead of beef broth?

    Yes, chicken broth can be used as a substitute, but it may slightly alter the flavor of the sauce.

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