Sliced veal with leeks and mushrooms
Small strips of veal sautéed with mushrooms and leeks in a creamy sauce.
28 K 3.6/5 (8 reviews)
2 hours 6 min.
Easy
8 people
13 IngredientsLast modified on: May 10th 2023
2 
2 
2 lb + 10.3 oz veal
5 lb + 8.0 oz 
6 tablespoons 
1 
1.5 oz 
1 lb + 1.6 oz 
1.4 oz 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 6 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 1 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 4 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 1 lb + 1.6 oz liquid cream all at once, and if you have any, add 1.4 oz 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 | 290 RDI=110 % | 140 RDI=10 % | 530 RDI=80 % | 6,450 RDI=320 % | 27,010 RDI: 320 % |
| 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 8 people : 27.45 €
- Per person : 3.45 €
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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: Veal Marengo, Veal Chop With Assortment of Vegetables, Veal with mushrooms and green asparagus, Saltimbocca, Sausagemeat, ... See them all 9
Mushrooms
Like these other recipes: Sauce Normande (for fish), Lumberjack turnovers, Rabbit civet "à la normande", Rustic chicken and mushroom pie, "Land and sea" kebabs, ... See them all 62
Liquid cream
Like these other recipes: Creamy rice with green asparagus and sorrel , Mushrooms on toast, French style, Crème de foie gras, Chestnut mousse in a whipper , French toast "cordon bleu", ... See them all 170
Butter
Like these other recipes: Milk rolls, Pork Chops with Rosemary, Eggs Benedict , Scallops with crunchy vegetables and wine sabayon, Winter vegetable soup, ... See them all 472
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