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Veal luculla (veau lucullus)
6 servings
Cut each piece of boiled veal into 4 parts and fry lightly in a roasting pan in 4 tbsp. spoons of butter, Add wine and keep on a low heat until the liquid is reduced by half. Simultaneously melt the remaining butter in another pan, fry the mushrooms in it for 5 minutes. Mix the mushrooms with concentrated meat broth and sour cream, put salt and pepper to taste. Put the mushrooms in a roasting pan with veal, cover and put in an oven preheated to 200 'C for 20 minutes. If the sauce is too thin, add 1 tbsp. spoonful of wheat flour, loosened in a small amount of water. Serve with boiled potatoes, mashed potatoes, boiled vegetables or beans.
Cut each piece of boiled veal into 4 parts and fry lightly in a roasting pan in 4 tbsp. spoons of butter, Add wine and keep on a low heat until the liquid is reduced by half. Simultaneously melt the remaining butter in another pan, fry the mushrooms in it for 5 minutes. Mix the mushrooms with concentrated meat broth and sour cream, put salt and pepper to taste. Put the mushrooms in a roasting pan with veal, cover and put in an oven preheated to 200 'C for 20 minutes. If the sauce is too thin, add 1 tbsp. spoonful of wheat flour, loosened in a small amount of water. Serve with boiled potatoes, mashed potatoes, boiled vegetables or beans.
butter - 6 tbsp. spoons, semi-sweet white wine - 0.75 cups, fresh white mushrooms - 500 g, or fresh champignons - 500 g, meat broth - 2 tsp, salt - 1 tsp, ground allspice - 0.25 tsp, sour cream - 1.5 tsp
