Main course

Saddle of veal in chanterelle sauce

Saddle of veal in chanterelle sauce

After a successful trip in the forest, the foraged chanterelles served with saddle of veal are a real treat for the palate.

Recipe from the farmer's kitchen

Agnes & Peter Gross

Farmers from Rabensteinerhof farm

Ingredients

4 persons

30 MIN.

• 300 g
  saddle of veal
• salt, pepper

For the sauce:

1/2 kg

fresh chanterelles

2

onion

1 tsp

garlic cloves

salt, pepper

250 ml

white wine

300 ml

gravy

250 ml

cream

1 dspn

flour

Print recipe

www.roterhahn.it

Instructions - Saddle of veal in chanterelle sauce

• 1.

  Step
  Finely chop onion and garlic and brown in a little oil.
• 2.

  Step
  Add the chopped chanterelles, season with salt and pepper and cook.
• 3.

  Step
  Add the flour, brown briefly and douse with white wine.
• 4.

  Step
  Then add the cream and gravy and simmer gently for 15 minutes.
• 5.

  Step
  In the meantime, brown the chopped veal steaks in a frying pan in hot oil and season with salt and pepper.
• 6.

  Step
  Serve with the chanterelle sauce.
• 7.

  Step
  Tip: have celery soup and carrots and beans as a side dish.
•  
  Happy cooking

Agnes & Peter Gross

Farmers from 'Roter Hahn' Quality Products

Rabensteinerhof in Sarntal

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