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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. difficulté

Easy

13.75 €

8 people

13 Ingredients

Last modified on: May 10^th 2023

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For 8 people, you will need:

1 2 leeks
2 2 shallots
3 1 kg 200 g veal
4 1 kg mushrooms
5 6 tablespoons olive oil
6 1 lemon
7 4 tablespoons olive oil
8 40 g butter
9 4 tablespoons olive oil
10 500 g liquid cream
11 40 g reduced veal stock (optional)
12 salt
13 pepper
Total weight: 3,570 grams

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

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Times for this recipe

Preparation: 1 hour 35 min.

Cooking: 35 min.

All in all: 2 hours 6 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 10 min.

The cuts

Prepare 2 leeks then slice it, prepare 2 shallots and slice it as well.

Reserve.

Stage 2 - 5 min.

Cut 1 kg 200 g veal into thin strips.

Reserve.

Stage 3 - 10 min.

Prepare 1 kg 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 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.

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 40 g butter and 4 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 500 g liquid cream all at once, and if you have any, add 40 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.

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

	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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk

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.

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