Veal Sauté with Mushrooms
A delightful dish combining tender veal with earthy mushrooms in a creamy sauce, ideal for both casual dinners and special occasions.
Ingredients
Main Ingredients
- 6 cups white button mushrooms, sliced Fresh mushrooms are recommended for better flavor.
- 2 lb veal cutlet, cut into strips Slice against the grain for tenderness.
- 2 cups crème fraîche Can be substituted with sour cream.
- 2 tbsp olive oil Used for sautéing.
- to taste pink peppercorns Adjust seasoning to preference.
- to taste salt and pepper Season to taste.
Instructions
Preparation
- Add the sliced mushrooms to a skillet over medium heat and cook for 10 minutes, stirring occasionally.
- Add 1 tbsp olive oil and continue cooking over medium heat for 10 more minutes. Remove mushrooms from the pan and set aside.
Cooking
- Add 1 tbsp olive oil to the pan and cook the veal strips over high heat for 10 minutes, stirring, until cooked through and lightly browned.
- Stir in the crème fraîche, add the cooked mushrooms back in, then season with pink peppercorns, salt, and pepper.
- Warm through and serve.
Notes
For an elegant presentation, serve the dish on a large white plate garnished with fresh herbs. Pair with mashed potatoes or pasta for a complete meal. Leftovers can be stored in the refrigerator for up to three days or frozen for three months.