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veal medallions teleci medaljoni 00

Veal Rump Medallions With Mashed Potatoes

  • Author: Balkan Lunch Box
  • Yield: 6 1x
  • Category: Main Course


  • 8 veal rump medallions (about 2 pounds of veal)
  • 1/2 tablespoon mustard
  • 1 bouillon cube (crushed into flour)
  • Ground pepper to taste
  • 2 pounds Russet potatoes
  • 7 ounces milk
  • 3 tablespoons butter
  • Salt to taste
  • 6 ounces beef broth
  • 12 garlic cloves (whole)
  • 2 ounces white wine
  • 2 tablespoons parsley (minced)
  • Oil


  1. Marinade veal the night before you plan to make them (or 4-5 hours ahead). Start by spreading mustard on all sides (use hands). Follow with bouillon and ground pepper. Seal everything in with a coat of oil (2-3 tbsp). Cover with saran wrap and leave in the fridge.
  2. The following day take the veal out, and uncover an hour or so before preparation.
  3. Peel and quarter potatoes. Place in a pot and cover with water. Bring to a boil on high. Lower the temperature and cook until you can easily cut into them with a fork. (About 15-20 minutes.) Remove from heat and drain. Add milk, butter, and salt. Mash vigorously with a masher or hand mixer until completely smooth (3- 5 minutes).
  4. In a deep skillet, heat a light film of oil on high. Add veal. Brown on high for 1 minute on each side. Lower to medium and simmer 5 minutes. Add beef broth and simmer another 5-7 minutes. Finally, add white wine, garlic cloves and parsley. Simmer for final 5 minutes. (By this time most of the alcohol will evaporate, and the sauce will thicken.)
  5. Serve hot over mashed potatoes.


Serving size is about 1 to 1.5 veal medallions.
Prep time for medallions is about 3 minutes, and cook time is about 20 minutes. Make sure you leave the medallions to marinate for at least a few hours. Best if left overnight.
Prep and cook time for mashed potatoes is about 30 minutes.
You can do these parallel to each other.

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