Veal and champignon stew is a hearty, nutritious and delicious dish. White wine added to meat favorably sets off its taste and makes it even softer, and various spices add a pleasant aroma to the stew.
It is necessary
- - 800 g of veal;
- - 200 g of champignons or chanterelles;
- - 300 ml of whipped cream;
- - 100 ml of dry white wine;
- - 4 tbsp. tablespoons of vegetable oil;
- - salt to taste;
- - 1/2 teaspoon lemon zest;
- - ½ teaspoon of chopped paprika.
Instructions
Step 1
Cut the veal into small pieces across the grain. Mix it with vegetable oil and red paprika, leave for 15 minutes to marinate the meat. Cut the mushrooms into several pieces.
Step 2
Put the veal and mushrooms in a preheated pan without oil and fry over high heat for 5 minutes. Add dry white wine and simmer until the alcohol smell evaporates. Season with salt to taste.
Step 3
Add cream to the skillet, stir and sprinkle with lemon zest. Simmer for another 10 minutes, then add a couple of parsley sprigs and remove from heat. Serve with tender mashed potatoes or boiled rice.
