in France

Veal steak in mustard sauce

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Ingredients for 6 servings:

  • 6 veal steak(s)
  • 3 tbsp flour
  • 1 pinch of pepper
  • 50 g bacon, finely diced
  • 1 onion(s), finely diced
  • 250 ml white wine
  • 150 ml chicken broth
  • 1 tsp thyme, freshly chopped
  • 100 ml cream
  • 4 tbsp Dijon mustard
  • 50 g butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Season the flour with pepper and coat the veal steaks in it. Heat the butter in a pan, brown the bacon and onions, then remove from the pan. Brown the steaks on both sides, remove from the pan, and keep warm. Stir the remaining flour into the pan. Pour in the white wine and chicken stock and bring to a boil, stirring constantly, until the sauce has thickened. Return the bacon and onions to the pan. Sprinkle with the thyme and stir in the mustard and cream. Let the steaks simmer in the gently simmering sauce for 6-10 minutes.

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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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