Gluten Free · Main Meals · Recipes

Veal with mushroom sauce 

Veal with mushroom sauce 

The picture doesn’t really do it justice, but this was a great meal! Really flavoursome and perfect for a cold winter night. I am trying to use more fresh herbs, so you’ll see them featuring more frequently. This sauce has a lot of fresh parsley in it, which compliments the richness of the sauce nicely.

Equipment required 

1 lrg frying pan

Shopping list for 2 people 

300-400g of veal medallions 

250g of your favourite mushroom, I used ceps 

2 cloves of crushed garlic 

250 ml of cream 

Handful of fresh parsley 

Squeeze of lemon 


2 knobs of Butter

Method to the madness 

Dice your mushrooms 

Season the veal with salt on both sides 

Heat your pan to a medium high heat, add a knob of butter and fry off your mushrooms 

Remove the mushrooms from the pan 

Add in the second knob of butter and fry the veal for 1-2 minutes on both sides, depending on the size of the medallions, I like mine pink 

Remove the medallions once cooked and set to the side 

Put the mushrooms back into the pan with the garlic and sautee for a few minutes until the garlic is slightly caramelised 

Add in the cream and let the sauce bubble and reduce slightly

Finely chop the fresh parsley and add this to the sauce when it’s at the desired consistency 

Squeeze in a generous amount of lemon and taste for seasoning and acidity levels 

Serve your medallions smothered in the luxurious sauce with your choice of low carb side. I served mine with Cauli rice.



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