- Veal - 400 Grams
- Cream - 300 Milliliters
- Salt - 1/2 Teaspoon
- Nutmeg - 4 grams
- White mushrooms - 100 Grams
- garlic - 1 tooth
- Butter - 30 Grams
- black pepper - 1/4 teaspoons
- Wheat Flour - 40 Grams
1. We take meat, for preparation of this dish veal is very suitable. We cut it in long strips. 2. Then this meat should be dried. For this we need a paper towel. When the meat is dried, we begin to fry it in butter. Then a little bit of salt. Remove the frying pan from the stove. Now it needs to be put in a warm place. 3. Now let's make sauce. Finely chop half a bulb and one clove of garlic. Also finely chop one medium-sized white fungus. If there are no white mushrooms, you can use champignons or chanterelles. Then you have to add a little drops of truffle oil, which will give the dish a mushroom flavor. White mushrooms and without this will give the dish a mushroom smell. 4. Take a small sausage. Garlic and onions are fried in butter until transparent. We follow, so as not to burn. Pour two tablespoons of flour into a bow and mix thoroughly with a wooden spatula. Add the cream and mix again, so that no lumps form. Pepper and salt. With too thick sauce, you can add a little hot boiled water. We pour mushrooms. Stirring. Add the ground nutmeg (pinch). Constantly stirring, cook on low heat for five minutes. 5. The sauce is poured into meat. Then we mix everything. The sauce should be a consistency of sour cream. Color - beige and homogeneous. Remove from heat and let stand for ten minutes with the lid closed.
Servings: 2