Sliced veal with leeks and mushrooms

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 leek
• 2 1 shallot
• 3 600 g veal
• 4 500 g mushrooms
• 5 3 tablespoons olive oil
• 6 ½ lemon
• 7 2 tablespoons olive oil
• 8 20 g butter
• 9 2 tablespoons olive oil
• 10 250 ml liquid cream
• 11 20 g reduced veal stock (optional)
• 12 Salt
• 13 Pepper
• Total weight: 1,785 grams

Times:

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

Step by step recipe

1	The cuts Prepare 1 leek then slice it, prepare 1 shallot and slice it as well. Reserve.
2	Cut 600 g veal into thin strips. Reserve.
3	Prepare 500 g mushrooms, then cut them in 4 in the height. Reserve.
4	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.
5	Sauté, stirring occasionally, until they are golden brown.
6	At the end, add the juice of ½ lemon, then salt and pepper...
7	...and dump into a salad bowl.
8	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.
9	Add the leek...
10	...and cook until tender.
11	Remove to the bowl as well.
12	Return the same pan to medium heat, and still without cleaning it, add 20 g butter and 2 tablespoons olive oil. When they are hot, add the veal.
13	Season with salt and pepper and cook until golden brown, stirring occasionally.
14	When the meat is cooked, pour in 250 ml liquid cream all at once, and if you have any, add 20 g reduced veal stock.
15	Allow to thicken, scraping the bottom of the pan with a wooden spatula to deglaze the cooking juices.
16	Add mushrooms and leeks at once, mix well and let heat up a few more minutes. Check the seasoning.
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.

---