Sautéed veal with mushrooms

• Medium - 20 Min

INGREDIENTS (6-8 SERVINGS)

• 1 kg sautéed veal
• Flour
• 200 g smoked bacon
• 1 onion
• 20 ml olive oil
• 4 carrots
• 80 ml Cognac
• 300 ml chicken broth
• 70 g mustard
• 1 sprig of thyme
• 1 pinch of cooking salt
• 10 g butter
• 1 Borde festive mushroom mix in jar

PREPARATION

1. Peel and chop the onion. Place the sautéed veal pieces in a container, flour them and mix. Toss the pieces from one hand to the other if there is too much flour.
2. Peel the carrots and cut them into slices (thick enough not to be crushed during cooking).
3. Sauté the onion and smoked bacon in a hot casserole dish for a few minutes. Set aside.
4. Add the oil to the casserole dish and once it is hot, sauté the veal pieces over high heat for about 10 minutes.
5. Once they are golden brown, remove them and pour the Cognac into the casserole dish. Deglaze with a spatula. Heat for 2 minutes, then return the veal, onion and bacon, followed by the carrots, mustard, thyme, salt and chicken broth.
6. Simmer for 1 hour 30 to 2 hours in your casserole dish, covered and over low heat.
7. Drain and rinse the mushrooms. In a frying pan, melt the butter and add the mushrooms. Cook them for about 10 minutes over high heat. The mushrooms should release all their water and start to crisp up.
8. Add the mushrooms to the casserole dish once the sautéed veal has been cooked. Leave to heat for another 5 minutes then serve.
9. Tip: you can add a little parsley for decoration and accompany sautéed veal with pilaf rice.