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    Balkan Lunch Box > Recipes > Bosnian Recipes > Veal Medallions in Creamy Mushroom Sauce

    Veal Medallions in Creamy Mushroom Sauce

    Published: Feb 16, 2021 · Modified: Apr 1, 2022 by Aida

    Jump to Recipe Print Recipe

    Veal Medallions in Creamy Mushroom Sauce: if you love the coupling of a tender cut of meat and a rich sauce, this is the dish for you! The flavor is a combination of juicy, pan-seared veal, and soft mushrooms sealed together with the cream of mushroom inspired gravy. Let’s do this!

    Sauce being poured over medallions

    Jump to:
    • What Is It
    • Ingredients
    • Ingredient Notes
    • Lightning-fast Instructions
    • Veal Background
    • Veal Tips
    • More Tips
    • Veal Recipes You'll Like
    • Would You Do Me a Favor?
    • Veal Medallions in Creamy Mushroom Sauce

    What Is It

    I’ll tell you a secret. I have years of cooking experience, but I don’t cook well under pressure. Bottom line, I used to stress out every time my husband and I had someone over for dinner.

    To solve this I’ve collected a few simple but sophisticated dishes that come out great time after time. Today’s recipe for veal medallions is one of them. There is something very special in combining this tender meat with soft and earthy mushrooms. 

    (If you’re curious about other recipes in my collection, I often make chicken soup with farina noodles, and also the chocolate and pudding dessert cups.) 

    Trust me, easy yet tasty meals like these will get rid of your performance anxiety for good.

    Ingredients

    Ingredients: spices, mustard, mushrooms, veal, baguette, oil and cream of mushroom mix

    Ingredient Notes

    • Marinade: Most combos of acid, fat and spices work well. We used mustard, oil and Vegeta.
    • Veal: Top round is best but cutlets also work.
    • Button Mushrooms: Sub with cremini, portobellos or shiitake.
    • Broth: For a slightly less “mushroom taste” sub mushroom broth with heavy cream for your creamy mushroom sauce. On the other hand, for a slightly more “mushroom taste,” choose a cream of mushroom mix with different type of mushrooms than the ones you are using. 
    • Baguette: Sub with homemade bread but cut the slices in half.

    Lightning-fast Instructions

    (Our lightning-fast instructions are here to give you an idea of how to make this dish. For more detailed information look at the recipe card below!)

    step by step photographs to make the medallions
    1. Marinate veal ahead of time.
    2. Sear the meat and take it out.
    3. Cook mushrooms.
    4. Add cream of mushroom broth.
    5. Return meat to pan.
    6. Top with baguette slices.

    Veal Background

    Veal holds an important place in Balkan cuisine. In fact, veal dishes are considered a delicacy in this region. Whether from a butcher shop or a restaurant, it is among the most expensive and coveted meats.

    Surprisingly, many people still wonder what type of meat veal is. First of all, it falls under the red meat category.  

    It comes from a calf, which is a young domesticated cow or a bull. (As a point of reference, beef comes from older cattle.) These calves are between 3 weeks and 6 months old and weigh between 55 - 275lbs (25-125kg).

    In most countries, these calves are the bi-product of the dairy industry. As they can’t lactate and aren’t used for breeding, male calves comprise most of the meat sold for consumption.

    In color, this type of meat ranges from light to reddish pink. It’s smooth on touch, a tiny bit sour in taste, and has very little fat.

    Lighter-colored meat is considered tastier and it comes form milk-fed calves. Meanwhile, the darker meat comes from grain-fed calves.

    There is some controversy concerning milk-fed calves as some farms feed the animals iron-deprived milk to achieve the lightest pink.

    Veal Tips

    You may wonder which part of the veal to look for.

    It doesn’t help that cattle are cut differently from country to country.

    In some places, veal medallions refer to the size and shape of the cut of the meat. In other places, however, medallions refer to a specific part of the calf. 

    Don’t worry because here’s what to do for today’s recipe:

    • If you’re getting your meat from a butcher shop ask for top round.
    • If you’re picking it up at a grocery store get the pre-packaged cutlets, they work well.
    Close up of mushrooms on top of meat

    More Tips

    Pan searing (or searing) is a technique that helps seal meat juices inside. The meat is first cooked at medium to high temperatures until a brown crust forms, and then finished off in the oven, or added to a sauce.

    Button mushrooms, cremini, and portobellos are all one and the same mushroom. However, each is picked at a different growing stage.

    What’s in a name? Button mushrooms are also called champignons, table mushrooms, as well as cultivated or common mushrooms.

    Veal Recipes You'll Like

    • Cutlets in Red Wine 
    • Paté 
    • Bamija: Veal and Okra Sauce 
    • Shank Roast 

    Would You Do Me a Favor?

    If you make today's Veal Medallions in Creamy Mushroom Sauce and like them, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!

    You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.  

    Prijatno and bon appetit!

    Sauce being poured over medallions

    Veal Medallions in Creamy Mushroom Sauce

    Aida
    These Veal Medallions in Creamy Mushrooms Sauce look and taste like a sophisticated restaurant dish. Luckily for us, this dish is super easy to make!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 27 minutes mins
    Resting Time 3 hours hrs
    Total Time 3 hours hrs 37 minutes mins
    Course Main Course
    Servings 4
    Calories 741 kcal

    Ingredients
     
     

    Marinade:

    • 3 tablespoons mustard
    • 1.5-2 ounces oil
    • ½ beef bouillon cube crushed, or your own seasonings

    Medallions:

    • 3.5-5 ounces oil
    • 21-22 ounces veal cutlets top round, cut into thin, smaller medallions
    • 12 ounces button mushrooms thinly sliced
    • Seasonings to taste salt, pepper, optionally ½ bouillon cube, or your own seasonings
    • 1 ounce cream of mushroom soup mix about ½ bag, dissolved in 3.5 ounces water
    • 1 baguette smaller, thinly sliced
    • (Optional) Parsley (minced, for garnish)
    • (Optional) 1 tablespoon butter

    Instructions
     

    • Marinade: On a medium size plate place veal medallions and generously dab in marinade on all sides. Cover plate with foil and leave in the fridge at least 2-3 hours, preferably overnight.
    • Medallions: In a medium sized pan heat oil over high temperature. Add veal medallions, and fry on medium high to igh temperature about 6-7 minutes on each side (12-14 minutes total) until they achieve a slight brown crust. (If they start burning up, lower the temperature, or take the medallions out earlier.)
    • Transfer meat to a medium sized plate and cover.
    • Scrape the remaining fats in the pan, and add the mushrooms directly onto it. Stir well so that the fats and mushrooms completely integrate. (If necessary add a little bit more oil or butter). Fry mushrooms about 4-5 minutes, until they release their own juices.
    • Lower temperature, add spices, cream of mushroom soup mixed in water, and an additional 1 cup of water. Stir well until the fluids integrate. Bring to a boil (about 2-3 minutes).
    • Return medallions to pan and spread them evenly.
    • ‘Cover’ medallions with baguette slices, then cover the pan. Let the bread steam up, about 3-5 minutes. (Optional) Garnish with parsley.

    Notes

    Spices-wise use Vegeta or seasoning C. If you don’t use these seasonings you can use ½ bouillon cube crushed, rosemary, basil and/or parsley or seasoning medley to taste.
    Depending on pan size you may have to fry medallions in two batches. Fry the second batch a shorter time (about 10-12 minutes total).
    Serve while warm as the gravy thickens quickly. When serving first place baguette slices on the plate, top them with medallions, and finally pour the gravy with mushrooms over it.
    Serve with rice, polenta, couscous, or pasta.

    Nutrition

    Serving: 1/4 panCalories: 741kcalCarbohydrates: 18.7gProtein: 54.6gFat: 49.9gSaturated Fat: 10gCholesterol: 178mgSodium: 384mgFiber: 2.7gSugar: 4.6g
    Tried this recipe?Let us know how it was!
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