Veal Braised in Sour Cream with Mushrooms and White Wine

Name: Veal Braised in Sour Cream with Mushrooms and White Wine
Ingredients: 400 g/14 oz thin veal escalopes; 40 g/1½ oz/3 tbsp butter; 1 large shallot, finely chopped; 400 g/14 oz/5½ cups button (white) mushrooms, finely chopped; 5 ml/1 tsp plain (all-purpose) flour; 120 ml/4 fl oz/½ cup sour cream; 120 ml/4 fl oz/½ cup veal stock; 60 ml/4 tbsp dry white wine; 15 ml/1 tbsp chopped parsley, to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

This dish is not dissimilar to beef stroganoff, only we are using veal. Tender veal is an ideal meat for a quick meal. Here it is cut into strips and quickly fried, then served with a creamy mushroom and wine sauce. Serve with boiled potatoes.

Ingredients

400 g/14 oz thin veal escalopes
40 g/1½

Main course

Method

Put the veal escalopes on a board, cover with clear film (plastic wrap) and pound with a meat pounder or a rolling pin until very thin.
Slice into thin strips. Heat a third of the butter in a non-stick frying pan over a medium heat. Add the shallot and cook for 5 minutes, or until soft, then add the mushrooms, cooking them until lightly browned. The mushrooms w

Per portion Energy 274kcal/1142kJ; Protein 25.7g; Carbohydrate 3.8g, of which sugars 2.3g; Fat 16.4g, of which saturates 9.9g; Cholesterol 93mg; Calcium 46mg; Fibre 1.4g; Sodium 153mg.