Sauté de veau aux champignons

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Sauté de veau aux champignons. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Sauté de veau aux champignons is one of the most popular of current trending meals in the world. It's enjoyed by millions daily. It's simple, it's fast, it tastes delicious. Sauté de veau aux champignons is something which I have loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Sauté de veau aux champignons, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sauté de veau aux champignons delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sauté de veau aux champignons is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sauté de veau aux champignons estimated approx 1h30 min.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Sauté de veau aux champignons using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Sauté de veau aux champignons:

1. 600 g veau
2. 1 oignon
3. 20 cl vin blanc
4. 25 g beurre
5. 20 g farine
6. 1 cuillère à soupe fond de veau
7. 1 petite boîte de champignons de Paris

Steps to make to make Sauté de veau aux champignons

1. Coupez la viande en morceaux.Emincez l’oignon.
2. Faire revenir dans le beurre l’oignon et la viande.Faire bien dorer.Salez et poivrez.
3. Quand les morceaux sont bien dorés, les retirer de la cocotte et ajoutez la farine.Mouillez avec le vin blanc.
4. Complétez avec de l’eau pour avoir une quantité de sauce suffisante pour recouvrir la viande.
5. Ajoutez le fond de veau puis remettre la viande dans la cocotte.
6. Rectifiez l’assaisonnement.Laissez mijoter 1h30 sans couvrir, en mélangeant régulièrement et en ajoutant un peu d’eau de temps en temps.En fin de cuisson, rajoutez les champignons.
7. 

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