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Veal fillet with Christmas mushroom cream sauce

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Ingredients for 4 servings:

  • 400 g veal fillet(s)
  • 10 g mushrooms, dried
  • 40 g jelly (quince)
  • 1 gingerbread, approx. 20 g
  • 20 g onion(s)
  • 2 tbsp olive oil
  • 4 tbsp cream
  • salt and pepper
  • curry powder
  • Paprika powder
  • 120 g Basmati

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

Soak the mushrooms and then drain; the water can be used for a more intense mushroom flavor. Cook the rice according to the package instructions. Heat the olive oil, finely chop the onions, and sweat until translucent. Add the mushrooms and cream, crumble the gingerbread, and stir into the sauce along with some of the liquid and the quince jelly. Slice the meat and braise in the sauce. Season to taste and serve over the rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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