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!
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.
Trust me, easy yet tasty meals like these will get rid of your performance anxiety for good.
- 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.
(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!)
- Marinate veal ahead of time.
- Sear the meat and take it out.
- Cook mushrooms.
- Add cream of mushroom broth.
- Return meat to pan.
- Top with baguette slices.
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.
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.
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.
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Prijatno and bon appetit!
Veal Medallions in Creamy Mushroom Sauce
- 3 tablespoons mustard
- 1.5-2 ounces oil
- ½ beef bouillon cube crushed, or your own seasonings
- 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
- 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.