Weekend inspiration for veal with mushroom sauce


  • 500 g veal rump
  • 200 g mushrooms
  • One red onion
  • Two cloves of garlic
  • Chicken broth
  • 1/2 cup of cooking cream
  • Butter
  • Salt and pepper


In a large pan, heat the butter. Once the butter has melted, add the veal rump you have cleaned of tendons and cut, and sear it on each side. After that, remove it from the pan and set it aside; add finely chopped red and white onion to the pan and sauté until translucent. Then add thinly sliced mushrooms and sauté until they soften and release their juice, then add chicken broth and cooking cream. Let everything simmer on low heat, stirring occasionally until the sauce thickens.

When the sauce is thick enough, return the meat to the pan, season with salt and pepper, and let everything cook for a few more minutes. Serve the steaks warm, topped with the sauce.