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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
Prep Time 10 mins
Cook Time 27 mins
Resting Time 3 hrs
Total Time 3 hrs 37 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 panSodium: 384mgSugar: 4.6gFiber: 2.7gCholesterol: 178mgCalories: 741kcalSaturated Fat: 10gFat: 49.9gProtein: 54.6gCarbohydrates: 18.7g
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