Creamy Veal Strips with Mashed Potatoes

Ingredients

• 800 g waxy potatoes
• Salt
• 600 g veal cutlets
• 1 onion
• 400 g small mushrooms
• 1 tbsp Rapeseed Oil
• Pepper
• 45 g plant margarine (3 tbsp)
• 150 ml veal stock (glass)
• 120 g soy cream (plant-based cream substitute)
• 1 tsp corn starch
• 150 ml lactose‑free milk (1.5% fat)
• nutmeg
• 0.25 bunch Chives (5 g)

Instructions

1. 1.

   Peel, wash, and cut potatoes into large chunks; simmer in salted water for 20–25 minutes until tender.

2. 2.

   Pat the veal dry and slice into thin strips. Peel and finely chop the onion. Clean the mushrooms, rub off dirt, and slice thinly. Heat oil in a large pan. Brown the veal strips over high heat in batches for 2–3 minutes, season with salt and pepper, remove and set aside.

3. 3.

   Heat 1 tbsp margarine in the same pan. Sauté onions and mushrooms over medium heat for 3–4 minutes, then deglaze with veal stock and reduce liquid by one‑third. Mix soy cream and corn starch, stir into the sauce, and bring to a boil over high heat. Return the veal strips, cover, and simmer on medium heat for another 5 minutes.

4. 4.

   Drain the potatoes, let them dry slightly, then return to the pot. Warm the milk, season with salt and a pinch of freshly grated nutmeg, add remaining margarine, and mash everything together with a potato masher. Taste and adjust seasoning. Wash and trim chives, then finely roll into ribbons. Spoon mashed potatoes onto warmed plates, arrange veal strips with sauce on top, grind fresh pepper over the dish, sprinkle chives, and serve immediately.