Veal medallions on ribbon noodles and mushrooms
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 1 Veal fillet (approx. 450 g)
- 1 Carrot and zucchini
- 7-10 Tbsp (à ca. 100 g)
- 1 big onion
- 4 Stem(s) Sage
- 2 (212 ml each) Glasses
- 7-10 Tbsp Chanterelles
- 1 package (250 g) green-white ribbon noodle nests
- 7-10 Tbsp Salt
- 3 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 2 TEASPOONS Brandy
- 200 g Whipped cream
- 1 TABLESPOON sauce thickener
Directions
- 1
Wash the fillet, dab dry and cut into 8 slices. Clean and wash carrot and zucchini and cut lengthwise into thin slices. Put vegetable slices around the medallions and pin them
- 2
Peel and chop the onion. Wash sage (put some leaves aside), chop. Drain the mushrooms. Cook the pasta in salted water for 8 minutes
- 3
Fry meat in hot oil for 2-3 minutes on each side. Season with salt and pepper. Take out, keep warm
- 4
Fry the onions and mushrooms briefly in the frying fat. Deglaze with brandy and cream and bring to the boil. Stir in sauce thickener and season with salt and pepper. Fold in sage
- 5
Drain the pasta. Serve with meat and mushrooms. Garnish with sage leaves
More Delicious Recipes
