Veal with Porcini Sauce
25 minutes
Dried porcini mushrooms are easily available and add a wonderful rich pungency to a light cut like veal. This is actually very simple to make.
4 people made this
Ingredients
Serves: 4
- 15g dried porcini
- 1/3 cup boiling water
- olive oil
- 600g veal loin, thinly sliced
- salt and ground pepper to taste
- 250g fresh mushrooms, sliced
- 2 cloves garlic, crushed
- 3 tablespoons sherry vinegar
- 3/4 cup beef stock
Directions
Preparation:10min ›
Cook:15min ›
Ready in:25min
- Soak porcini mushrooms in boiling water for 10 minutes, then strain (reserving the soaking liquid).
- Heat a little oil in a non-stick frying pan. Season the veal with salt and pepper and fryi in two batches over medium high heat until browned on each side, about 1 minute per side. Remove and keep warm.
- In the same pan, brown the fresh mushrooms in a little more oil over high heat. Add the garlic and sherry vinegar to deglaze. Add the porcini, soaking liquid and stock. Simmer about 3 minutes until thick and glossy. Season if necessary and pour over veal to serve.
