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Sliced veal with leeks and mushrooms

Small strips of veal sautéed with mushrooms and leeks in a creamy sauce.

12K 7 3.4

Last modified on: May 10^th 2023

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For 4 people, you will need:

1 1 leek
2 1 shallot
3 600 ml veal
4 1 litre 250 ml mushrooms
5 3 tablespoons olive oil
6 ½ lemon
7 2 tablespoons olive oil
8 20.64 mls butter
9 2 tablespoons olive oil
10 250 ml liquid cream
11 20 mls reduced veal stock (optional)
12 salt
13 pepper

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
1 hour 35 min.	31 min.	2 hours 6 min.

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Step by step recipe

Stage 1 - 10 min.

The cuts

Prepare 1 leek then slice it, prepare 1 shallot and slice it as well.

Reserve.

Stage 2 - 5 min.

Cut 600 ml veal into thin strips.

Reserve.

Stage 3 - 10 min.

Prepare 1 litre 250 ml mushrooms, then cut them in 4 in the height.

Reserve.

Stage 4 - 3 min.

Cooking

In a frying pan (not non-stick if possible) on high heat, pour 3 tablespoons olive oil and when it is hot add the mushrooms.

Do not salt, otherwise they will give back all their water.

Stage 5 - 7 min.

Cook, stirring occasionally, until golden brown.

Stage 6 - 1 min.

At the end, add the juice of ½ lemon, then salt and pepper...

Stage 7 - 1 min.

...and dump into a salad bowl.

Stage 8 - 1 min.

Return the same pan to medium heat, and without cleaning it add 2 tablespoons olive oil.

When hot, add the minced shallot, season with salt and pepper and cook for 1 minute without browning.

Stage 9 - 1 hour

Add the leek...

Stage 10 - 4 min.

...and cook until tender.

Stage 11 - 1 min.

Remove to the bowl as well.

Stage 12 - 3 min.

Return the same pan to medium heat, and still without cleaning it, add 20.64 mls butter and 2 tablespoons olive oil.

When they are hot, add the veal.

Stage 13 - 7 min.

Season with salt and pepper and cook until golden brown, stirring occasionally.

Stage 14 - 1 min.

When the meat is cooked, pour in 250 ml liquid cream all at once, and if you have any, add 20 mls reduced veal stock.

Stage 15 - 10 min.

Allow to thicken, scraping the bottom of the pan with a wooden spatula to deglaze the cooking juices.

Stage 16 - 2 min.

Add mushrooms and leeks at once, mix well and let heat up a few more minutes.

Check the seasoning.

Stage 17

Your minced meat is ready, serve it hot.

Remarks

The use of a classical (not non-stick) pan is quite important, because all the cooking will be done one by one in the same pan, to be able to take advantage of the juices and tastes of cooking of the previous one.

Keeping

Several days in the refrigerator, in a closed or filmed container.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,481 Kcal or 10,387 Kj	137 gr	59 gr	189 gr
124 %	53 %	6 %	29 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
162 Kcal or 678 Kj	9 gr	4 gr	12 gr
8 %	3 %	<1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
620 Kcal or 2,596 Kj	34 gr	15 gr	47 gr
31 %	13 %	1 %	7 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk

How much will it cost?

For 4 people : 12.71 €
Per person : 3.18 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Veal : You can check-out other recipes which use it, like for example: Paté en croute (terrine in a pie crust), Saltimbocca, Blanquette of veal, Spring veal sauté , Sausagemeat, ... All
	Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Vol-au-vent, Rabbit with mustard, Celeriac and mushroom gratin, Rice à la grecque, Escalope of veal in a cream sauce, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Gratin of Endives with Mont d'Or, Sorrel omelette, Pan-fried scallops and chanterelles with Noilly Prat sauce, Cervelle de Canut, Turnip and sesame puree (tahina) soup, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Choux pastry (pâte à choux), Pretzels, Sautéd broccoli with ham, Flognarde, Dipping bread with cheese, ... All

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