- Shallots - 2 pieces
- Veal - 400 Grams
- Champignons - 100 Grams
- Paprika - 1/2 Teaspoon
- Wine white - 40 milliliters
- Cream 25% - 250 Milliliters
- Olive oil - 3 items. spoons
- Lemon peel - 1/2 Teaspoon
Veal cut into cubes of 2-3 cm, sprinkle with paprika, mix well. We heat olive oil in a saucepan, throw meat there. Fry 3-4 minutes on medium-fast heat, stirring constantly. Meat should be covered with a confident crust and change the color. Fry the meat until half cooked, put it in some other container and cover it with a lid - it is important that the meat does not cool down. In the same pan, where the meat was freshly roasted, fry the finely chopped onion until golden. Then add the chopped champignons. Add the appropriate spices (to taste) and, stirring, prepare mushrooms with onion for 5-7 minutes over medium heat. Then pour the wine into the pan. We evaporate almost completely. When the wine in the pan remains quite a bit, pour the cream into the pan. Immediately add the meat, stir and simmer until the meat is ready - another 5 minutes on average. Served with your favorite side dish. Bon Appetit!
Servings: 2