This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Sliced veal with leeks and mushrooms
Small strips of veal sautéed with mushrooms and leeks in a creamy sauce.
40 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
To finish around 7pm, you'll need to have started before: .Change end time
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: Sausagemeat, Escalope of veal in a cream sauce, Paté en croute (terrine in a pie crust), Blanquette of veal, Saltimbocca, ... See them all 9
Mushrooms
Like these other recipes: Shiitake eggs, Rabbit civet, Breton leek and mushroom tart, Rabbit with mustard, Mushroom Pancakes au Gratin, ... See them all 63
Liquid cream
Like these other recipes: Rice and peas, Crème de foie gras, Caramelized pear custard tart, The total turnip, Cod loin with saffron, ... See them all 174
Butter
Like these other recipes: Potatoes with prawns, Flaky chocolate brioche, Kouign-amann, Fish petals, vegetables julienne, and beurre blanc, Linzer torte, ... See them all 492
Other recipes you may also like
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with all citrus fruits: lemon, lime, orange, grapefruit... February 2nd 2016251 K3.7 1 hour 20 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011779 K3.5 8 min.
Praline rochers
Here is how to prepare your own chocolate rochers with a chocolate praline filling covered in milk chocolate and chopped torrified almonds. August 28th 2011212 K5 3 hours 15 min.
Foie gras Chantilly
Chantilly is a method which is applied to cream of course, but also to other surprising ingredients. If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a foaming emulsion. The interest of this observation is that we can imagine doing the same not only with... September 17th 2013133 K4.6 30 min.
Cervelas salad
This bistro-style salad combines potatoes and gherkins with, of course, the famous cervelas sausage. December 5th 2013115 K4.4 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.