Veal in creamy mushroom sauce

2 servings
30 min

How to put out veal in creamy sauce with mushrooms? Prepare the necessary ingredients for this. Choose boneless meat to cook. We will have champignons as the main mushrooms, but any forest mushrooms can be added to them for fragrance. They can be either fresh or dried. Dried porcini mushrooms are the most fragrant.

If you take dried mushrooms, then pour boiling water over them and leave to stand overnight. This time is enough for them to drink moisture and increase in size. Rinse the mushrooms in the morning, fill with fresh water and bring to a boil. Boil for 20-30 minutes. Then recline in a colander and let the water flow in.

Cut the prepared meat into portions.

Finely chop the peeled onions.

Rinse the champignons in in-line water from pollution, dry with paper towels from excess moisture and cut into large slices.

Pour the vegetable oil into a hot pan and fry the meat on both sides for 3-4 minutes until cooked. Salt the meat and sprinkle with dried thyme. Then transfer the meat to a plate.

In the same pan, fry the prepared onions and crushed garlic for a minute.

Add the chopped champignons and boiled porcini mushrooms. . Stir. Fry everything together for 5-7 minutes. During this time, mushrooms will decrease in size.

Pour cream into the mushrooms. Sprinkle to taste with salt and ground pepper. Bring to the boil.

Return the meat to the pan and warm it under the sauce for a further 2-3 minutes over a low heat.

Veal in creamy mushroom sauce is ready! Place on a plate and serve to the table. Enjoy your meal!