Veal Schnitzel with Mashed Potatoes and Porcini Mushrooms

Ingredients

• 1 kg veal schnitzel (prepared by butcher)
• 2 carrots
• 2 onions
• 200 g celery
• Salt
• Pepper (freshly ground)
• 2 tbsp Vegetable oil
• 1 tbsp Tomato Paste
• 600 ml veal stock
• 2 sprigs Rosemary
• 2 sprigs marjoram
• 2 tbsp butter
• 600 g starchy potatoes
• 150 ml milk
• 1 tbsp butter
• Salt
• ground nutmeg
• 200 g porcini mushrooms
• 2 tbsp butter
• Salt
• Pepper (freshly ground)
• fresh herbs (for garnish)

Instructions

1. 1.

   Preheat the oven to 160°C with fan and top heat.

2. 2.

   Wash and pat dry the meat. Peel and roughly cube the carrots, onions, and celery. Season the veal with salt and pepper and sear in hot oil. Remove from pan and brown the vegetables. Stir in tomato paste and deglaze with a splash of stock. Return the meat to the pan and braise in the oven for about 2 hours, spooning stock over it occasionally and turning the meat. During the last 30 minutes add the herbs to the sauce.

3. 3.

   For the mashed potatoes wash them and steam for about 30 minutes until tender. Peel after cooking and press hot through a potato masher into a pot. Add warm milk and butter, stirring with a wooden spoon until smooth. Season with salt and nutmeg.

4. 4.

   Clean the mushrooms and slice. Fry in hot butter until golden brown, seasoning with salt and pepper.

5. 5.

   Remove the meat from the sauce and strain the sauce. Reduce further if needed. Turn off heat and whisk in cold butter, seasoning with salt and pepper. Plate the mashed potatoes topped with sliced veal, pour over the sauce, add porcini mushrooms, and garnish with fresh herbs.