600 g veal 250 g mushrooms 40 ml white wine 300 ml CREMIO Dairy Cream 300 ml water 20 ml oil 2 onions 3 cloves of garlic 1 tbsp mustard 1 cube of beef broth
salt and pepper
parsley
Chop the onion coarsely, the mushrooms into slices, and the veal into juliennes. Finely chop the parsley and garlic. In a preheated pan with a little oil, seal the veal. Bake on each side for 3-4 minutes. Remove the meat and fry the onion and garlic in the same pan until golden brown. Add the mushrooms for 2-3 minutes. Return the veal to the pan and pour the wine for 1 min. CREMIO Dairy Cream is mixed with mustard and added to the pan. Season with salt and pepper. Dissolve 1 cube of broth in 300 ml of water and pour the products into the pan. Leave to boil over medium heat for about 5 minutes. Remove from heat and leave to cool slightly. Decorate with parsley.
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