Veal Fillet in a Creamy Mushroom Sauce

Meat and Fish
Written By

Veal with creamy mushroom sauce was my favorite meal in high school, especially when my mom made it. She always served it with bread dumplings — the perfect match for this comforting dish.

 

Recipe

Ingredients:

Veal

  • 600 g veal fillets

  • flour (about 1/2 cup)

Mushroom Sauce

  • 40 g butter

  • 1 onion, diced

  • 250 g sliced cremini mushrooms

  • 125 ml white wine

  • 250 ml cream

  • 125 ml stock

  • salt and pepper to taste

 

Instructions:

  1. Pat the veal fillets dry with paper towels. Lightly season both sides with salt and pepper. Dredge each fillet in flour, shaking off the excess.

  2. Melt the butter in a large skillet over medium-high heat. Add the veal fillets and cook for about 2 minutes per side, just until golden. Remove from the pan and set aside.

  3. Add the diced onion and sliced mushrooms to the same pan and sauté over medium heat for about 8 minutes.

  4. Pour in the white wine and stir in the cream and stock. Bring to a gentle simmer and cook until the sauce thickens slightly. Season with salt and pepper to taste.

  5. Return the veal fillets to the pan and simmer for another 2–3 minutes to reheat and coat the meat.

  6. Arrange the veal on plates and spoon over the creamy mushroom sauce. Serve hot — ideally with bread dumplings.

Next

Bread Dumplings