This recipe is a classic: mouth-watering veal in a delicious creamy sauce is paired with flavourful mushrooms and served with fresh spaetzle. The dish is much loved in the southern part of Germany and in Austria – and you will soon know why. The cream is perfect for bringing out even subtle tastes. So with every mouthful your guests experience the well rounded flavours of delicious veal, mushrooms and most delicate wine and spices.
INGREDIENTS
(10 portions)
400 ml Oldenburger Chef’s Cooking Cream 20 % fat
1.6 kg topside of veal
1.2 kg mushrooms
200 g onions
600 ml veal stock
100 ml rapeseed oil
white wine
sea salt
pepper
sugar
1,2 kg frozen spaetzle
Preparation
Slice the veal into strips and season with salt and pepper. Clean the mushrooms and slice. Peel the onion and dice finely.
Prepare the spaetzle and keep warm.
Preparing the Meat
Heat oil in pan. Place the seasoned veal strips in the pan and sear. Take the meat out again.
Preparing the Mushroom Sauce
Add the mushrooms and diced onions to sauté. Deglaze with some white wine and then pour in Oldenburger Chef’s cooking cream. Reduce until you achieve the desired consistency and then season to taste.
The Final Touch
Shortly before serving, add the veal and any meat juices to the sauce. Add the spaetzle and serve.
01. Cooking cream will add a wonderfully smooth texture to any sauce. Compared to butter, the fat’s crystallization is delayed in cream. Thus large parts of the fat stay liquid even at low temperatures – leaving the sauce looking appetizingly for longer.
