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Veal strips with Madeira

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Ingredients for 4 servings:

  • 500 g veal escalope, sliced
  • 400 g mushrooms, fresh
  • 2 tbsp clarified butter
  • 125 ml Madeira
  • 300 ml meat broth, strong
  • 2 cups of cream
  • 1 tsp smoked salt
  • n. B. Pepper, freshly ground
  • 1 tsp spice mix (Chimichurri)
  • e.g. chili powder, dried
  • e.g. sauce thickener or starch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Heat the fat in a pan. Briefly and vigorously sear the meat. Add the sliced ​​mushrooms and sear with the meat for 1-2 minutes. Season with smoked salt and deglaze with the Madeira wine. Reduce briefly. Then add stock and a cup of cream. Bring to a boil briefly, then reduce the heat to low and add the remaining seasonings. Simmer with the lid on for 20-30 minutes (until the meat is tender), stirring occasionally. Then add the second cup of cream, thicken to taste, and season to taste. Serve with pasta and lamb’s lettuce, for example.

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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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