Veal and Mushroom Fricassée

Name: Veal and Mushroom Fricassée (Gombás borjúbecsinált)
Cuisine: Hungarian
Ingredients: 400 g/14 oz thin veal escalopes (US veal scallops); 400 g/14 oz thin veal escalopes (US veal scallops); 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; salt and ground black pepper; salt and ground black pepper; boiled potatoes, to serve

Gombás borjúbecsinált

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

This light braise with a velvety sauce is much loved by Hungarians. Veal escalopes are tender cuts that are normally made from the fillet end of the leg. The recipe can use chicken or pork instead of the veal, or, for a vegetarian option, double the quantity of mushrooms.

Ingredients

400 g/14 oz thin veal escalopes (US veal scallops)
40 g/

Europe
Hungary
Stew
Low carb
Low sugar
High protein
Keto
Low calorie

Method

Beat the veal escalopes very thinly between clear film (plastic wrap) or baking parchment (or ask your butcher to do it for you), as you would for a schnitzel. Slice into thin strips.
Heat a third of the butter in a heavy non-stick pan over medium

PER SERVING: Energy 262kcal/1093kJ; Protein 24g; Carbohydrate 3g, of which sugars 2g; Fat 16g, of which saturates 10g; Cholesterol 91mg; Calcium 41mg; Fibre 0.3g; Sodium 273mg