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Name: Veal with Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 Onion (finely chopped); 1/2 lb Mushrooms (thinly sliced); 3/4 cup Dry White Wine; 2 tbsp Butter; 2 tbsp Flour; 200 ml Whipping Cream (35%); Pinch Paprika; Dash Maggi; Salt + Pepper; Dash Lemon Juice; 1 1/4 lbs Veal filet or Scallopine (sliced paper thin); 3 tbsp Oil; 1/4 cup Whipped Cream; Chives (freshly chopped)

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INGREDIENTS

1 Onion (finely chopped)
1/2 lb Mushrooms (thinly sliced)
3/4 cup Dry White Wine
2 tbsp Butter
2 tbsp Flour
200 ml Whipping Cream (35%)
Pinch Paprika
Dash Maggi
Salt + Pepper
Dash Lemon Juice
1 1/4 lbs Veal filet or Scallopine (sliced paper thin)
3 tbsp Oil
1/4 cup Whipped Cream
Chives (freshly chopped)

Recipe

INSTRUCTIONS

1. Sauté the Onion in hot Butter until lightly browned.

2. Add Mushrooms and Wine and simmer for 5 minutes.

3. Thicken with Beurre Manie (Butter+Flour).

4. Add Cream and season to taste with Paprika, Maggi, Salt, Pepper + Lemon Juice.

5. Keep sauce warm while cooking the Veal.

6. Season Veal slices with Salt, Pepper + Paprika and sauté in hot oil for 3 minutes, turning one during this time. Meat should be still slightly pink.

7. Add to mushroom sauce, heat gently and serve.

8. Trim each serving with a dollop of whipped cream and some chives.

Recipe from Claudia Wagner

NOTES

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Nutrition

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Serving Size: 1 Recipe (1107g)
Recipe Makes: 1 Recipe

Calories: 1951
Calories from Fat: 1864 (96%)

Amt Per Serving		% DV

	Total Fat 207.1g	276 %
	Saturated Fat 49.3g	246 %
	Monounsaturated Fat 57g
	Polyunsanturated Fat 90.3g
Cholesterol 142.5mg		44 %
Sodium 343.5mg		12 %
Potassium 95.6mg		3 %
Total Carbohydrate 21.9g		6 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 21.7g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1951

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