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Sliced veal with leeks and mushrooms
Small strips of veal sautéed with mushrooms and leeks in a creamy sauce.
38 K 3.6/5 (8 reviews)
2 hours 6 min.
Easy
13.75 €
4 people
13 IngredientsLast modified on: May 10th 2023
1 
1 
600 g veal
500 g 
3 tablespoons 
½ 
20 g 
250 ml 
20 g reduced veal stock (optional)
Times for this recipe
Preparation: 1 hour 35 min.
Cooking: 35 min.
All in all: 2 hours 6 min.
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 1 - ⌛ 10 min.
Stage 2 - ⌛ 5 min.
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.
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.
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 g 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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 140 RDI=60 % | 70 RDI=6 % | 260 RDI=40 % | 3,230 RDI=160 % | 13,510 RDI: 160 % |
| Per 100 g | 8 RDI=3 % | 3 RDI=0 % | 10 RDI=2 % | 180 RDI=9 % | 760 RDI: 9 % |
| Per person | 40 RDI=10 % | 20 RDI=2 % | 70 RDI=10 % | 810 RDI=40 % | 3,380 RDI: 40 % |
How much will it cost?
- For 4 people : 13.75 €
- Per person : 3.45 €
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
Like these other recipes: Blanquette of veal, Sausagemeat, Spring veal sauté , Veal with mushrooms and green asparagus, Veal Marengo, ... See them all 9
Mushrooms
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Liquid cream
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Butter
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