Veal with mushrooms
Composition / ingredients
1
servings:
Step-by-step cooking
Step 1:
Step 2:
Cut the meat into pieces, pepper, salt and fry it in butter
Step 3:
Step 4:
Finely chop mushrooms and onions
Step 5:
Step 6:
Pass
Step 7:
Prepare the sauce: dissolve the flour in butter, add cream and a little water. Add the yogurt whipped in advance with a whisk.
Step 8:
Step 9:
Mix mushrooms with onions with sauce, spread the meat.
Step 10:
Step 11:
Mix everything thoroughly and our tender meat with mushrooms is ready.
Step 12:
Bon appetit!!!
Step 13:
It is possible with potatoes in any form.
Step 14:
If I see the word "yogurt" in the name of the recipe, I immediately understand that this dish is extremely tender. If yogurt is added to the soup, sauce or meat, you will get a very soft combination.
Today we will cook a masterpiece of Turkish cuisine – veal with yogurt. A picture immediately pops up before my eyes, on which a sultan or a sheikh is sitting and eating the tenderest veal meat…
So, first you need to cut the veal into strips (width about 2.5 cm, thickness no more than 0.8 cm), season the meat with pepper and salt and fry in a hot frying pan in butter.
Finely chop the mushrooms, chop the onions, take another frying pan and pass everything. When the mixture has acquired a pleasant golden hue, mix it with meat.
Now the most important thing is to prepare the most delicate sauce (which, by the way, will suit any meal). Put butter in a frying pan, add flour and fry it lightly, pour in cream and a little water and, stirring, bring to a boil. For the thrill, season with pepper and salt and slowly pour in the yogurt carefully whipped with a whisk. Without bringing to a boil, put the meat with mushrooms and mix well.
Today we will cook a masterpiece of Turkish cuisine – veal with yogurt. A picture immediately pops up before my eyes, on which a sultan or a sheikh is sitting and eating the tenderest veal meat…
So, first you need to cut the veal into strips (width about 2.5 cm, thickness no more than 0.8 cm), season the meat with pepper and salt and fry in a hot frying pan in butter.
Finely chop the mushrooms, chop the onions, take another frying pan and pass everything. When the mixture has acquired a pleasant golden hue, mix it with meat.
Now the most important thing is to prepare the most delicate sauce (which, by the way, will suit any meal). Put butter in a frying pan, add flour and fry it lightly, pour in cream and a little water and, stirring, bring to a boil. For the thrill, season with pepper and salt and slowly pour in the yogurt carefully whipped with a whisk. Without bringing to a boil, put the meat with mushrooms and mix well.
Caloric content of the products possible in the composition of the dish
- Forest mushrooms - 21 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Acedophilin 3.2% fat content - 58 kcal/100g
- "rastishka " - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Drinking yogurt "agusha" - 87 kcal/100g
- "actimel" natural - 83 kcal/100g
- Danone yogurt with 2.2% fat content - 96 kcal/100g
- "mazhetel" - 48 kcal/100g
- Ermann fat yogurt - 152 kcal/100g
- Yogurt with 3.5% fat content - 68 kcal/100g
- Natural yogurt with 1.5% fat content - 48 kcal/100g
- Low-fat milk yogurt - 38 kcal/100g
- Veal - brisket - 213 kcal/100g
- Veal fillet - 158 kcal/100g
- Veal leg - 161 kcal/100g
- Veal - ham - 108 kcal/100g
- Veal - chop on a bone - 188 kcal/100g
- Veal - schnitzel - 162 kcal/100g
- Veal - dorsal part - 210 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
