Veal with Peas, Mushrooms and Cream Sauce

Ingredients

• 600 g veal strips
• 300 g mixed mushrooms (e.g., button mushrooms and chanterelles)
• 1 onion
• 1 Garlic clove
• 3 Tbsp plant oil
• 1 tbsp flour
• 100 ml dry white wine
• 250 ml meat broth
• 1 bay leaf
• 100 g peas
• 2 tbsp crème fraîche
• Salt
• Pepper (freshly ground)
• basil (for garnish)

Instructions

1. 1.

   Rinse the veal and pat it dry. Clean the mushrooms and slice them. Peel and finely dice the onion and garlic. Brown the veal in 1-2 tbsp hot oil in a hot pan, then remove it. Sauté the onions with garlic until golden brown, dust with flour, and deglaze with wine. Add broth, bay leaf, and simmer gently for about 5 minutes.

2. 2.

   Meanwhile, brown the mushrooms in the remaining oil in a hot pan for 3-4 minutes. Return the veal and peas to the sauce and cook for 6-8 minutes over low heat until done.

3. 3.

   Stir in crème fraîche and season with salt and pepper.

4. 4.

   Serve on plates garnished with basil.