Veal with button mushrooms and creamy sauce
(0)
80 min
Under an hour
Kifli Kukták
Ez a fenséges borjúragu a klasszikus konyha egyik gyöngyszeme. A vajban sült, omlós borjúhús, a friss csiperkegomba és a selymes, fehérboros tejszínmártás tökéletes harmóniát alkot. A friss zöldfűszerek – zsálya, kakukkfű és rozmaring – mély, aromás karaktert kölcsönöznek az ételnek, amely egyaránt megállja a helyét egy vasárnapi ebéden vagy egy elegáns vacsorán.
Ingredients
Preparation method
Preparation
Clean the mushrooms. Cut off the stems and chop them roughly, then place them in a bowl. Cut the mushroom caps into eighths and place them in another bowl. Peel and roughly chop the onion. Tie the herbs (sage, thyme, rosemary) tightly with kitchen twine.
Cut the meat into approximately 4 cm cubes. Place it in a bowl, add salt, pepper, and oil, then mix thoroughly. Heat a pan over high heat and sear the meat until golden brown on all sides. Pour in the wine and, stirring occasionally, reduce it to one-third of its original volume. Remove from heat and set aside.
Cooking
In a pot, melt 80 g of butter over medium heat, add the onion, and sauté until translucent, stirring frequently. Add the chopped mushroom stems and the tied herb bouquet, then mix. Sprinkle in the flour and sauté for 1 minute, stirring continuously.
Chef's tip
The sauce will be even smoother if you strain it through a fine sieve after blending.
Use a good quality dry white wine, such as a dry Riesling or Chardonnay, for the best flavor.
25 min
Under an hour
