Veal Escalope with Cream Sauce and Mushrooms

Name: Veal Escalope with Cream Sauce and Mushrooms - Luminita M.
Ingredients: 700; 800 grams beef flank; flour; salt; pepper; 2; 3 sprigs of fresh rosemary; 2 cloves of garlic; 1 or 1 1/2 cups of water (depending on the size of the tray). For the sauce: 6 medium mushrooms; 1 onion; 1/2 bell pepper; 1/2 cup white wine; 200 ml homemade or cooking cream; 50 ml milk; salt; pepper.

Meat - Veal Escalope with Cream Sauce and Mushrooms by Luminita M. - Recipia

Whenever you have guests and don't know what to prepare, try the scallop with cream and mushroom sauce, you will be appreciated! This dish is ideal for a special dinner, but it can also be successfully served on a less formal occasion. It can be prepared with both beef and pork, thus offering versatility that suits everyone's tastes. Here is the detailed recipe: We start by taking the meat and cutting it into thick slices of about 7-8 mm. It is important that the slices are uniform to cook evenly. Using a meat mallet, we pound each slice to tenderize it, this step being essential to obtain a soft and juicy scallop. After preparing the meat, we coat it in flour, ensuring it is evenly covered. In a hot skillet, we add two tablespoons of olive oil, which will give a pleasant taste and help brown the meat. Brown the slices of meat for 2 minutes on each side, seasoning them with salt and pepper to enhance the flavors. After they are browned, we place them in a baking dish, along with a few sprigs of fresh rosemary and some crushed garlic cloves in their skins, which will add an irresistible aroma. Over the meat, we pour a little olive oil and water, then put the dish in a preheated oven at 200 degrees for 20-25 minutes, or until the sauce in the dish evaporates. It is important to watch the dish carefully to avoid burning. Meanwhile, we peel the onion and cut it into small cubes. We do the same with the bell pepper, and we wash and slice the mushrooms thinly. After the meat is ready, we set it aside and use the same dish, which we place on the stovetop. We remove the garlic and rosemary sprigs, leaving only the sauce in the dish. If necessary, we add a little olive oil and sauté the onion until it becomes golden. After a few minutes, we add the bell pepper and then the mushrooms. We season with salt and pepper. We continue to sauté the ingredients until the mushrooms soften, then we pour in the wine and let it boil for 5 minutes. This step will add depth to the sauce. After that, we add the milk and cream, letting the sauce simmer over medium heat until it thickens. We taste the sauce and adjust the seasonings if necessary. Finally, we place the meat on top of the sauce to heat it well. We sprinkle fresh chopped parsley on top, and the dish is ready to serve. It can be paired with a delicious side of potatoes or rice, which will perfectly complete the meal. Enjoy your meal!

Ingredients

700
800 grams beef flank
flour
salt
pepper
2
3 sprigs of fresh rosemary
2 cloves of garlic
1 or 1 1/2 cups of water (depending on the size of the tray). For the sauce: 6 medium mushrooms
1 onion
1/2 bell pepper
1/2 cup white wine
200 ml homemade or cooking cream
50 ml milk
salt
pepper.

Veal Escalope with Cream Sauce and Mushrooms

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