Mickey's Mediterranean Veal – Spezzatine

Ingredients for 5 servings:

• 1 kg roast veal or veal goulash
• 5 sage leaves
• 1 bay leaf
• 1 tbsp butter
• 3 tbsp olive oil
• 1 tbsp flour
• 250 ml white wine
• 100 ml water
• 150 g mushrooms (chanterelles or button mushrooms)
• 1 tbsp tomato paste
• 3 tbsp cream (or cremefine, sour cream or crème fraiche)
• some lemon juice to drizzle over the mushrooms
• possibly olives

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with mushrooms

Dice the veal roast (approx. 1-2 cm). Gently sauté the sage leaves and bay leaf in a wide pan in the butter and olive oil mixture. Increase the heat and brown the meat in batches. Dust with flour, pour in the wine and water, and simmer gently for 45 minutes, covered. Then add the cleaned and sliced ​​mushrooms, tomato paste, and cream, and simmer for another 15 minutes. Reduce the liquid a little further if necessary. Season with salt and pepper. Olive fans can add a few halved olives to the dish at the end.