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Veal Medallions with Mushrooms

Updated: Jul 3

  • If you want to make veal medallions approximately as in restaurants, here is a nice recipe, I believe you will like it! And when you try it, you will make it again. It melts in your mouth and is delicious and juicy. The preparation of this meal is not at all difficult, on the contrary, it is very simple and easy. Follow recipe.

Ingredients: simple, total time: 60 min., 4 servings
  • 600 g of veal medallions

  • salt and pepper to taste

  • 2 garlic/ minced

  • 500 g mushrooms Porcine/ cut into leaves or any other

  • 1 teaspoon mustard/ or to taste

  • 100 ml of beef stock

  • 100 ml white wine for cooking

  • 1/2 Tablespoon of primrose/ finely chopped

  • 1 teaspoon dry spice mixture

  • 1 teaspoon marjoram

  • 50 ml butter/ or Olive oil EVO

  • 2 Tablespoons flour+ 100 ml water

  1. Season the veal medallions on both sides (salt, pepper, and vegetable bio seasoning) and thin them slightly with a meat pestle.

  2. Fry the medallions on both sides with a little oil on moderate heat until they are golden brown, about 10 minutes. Then take them out and place them on a plate and cover them.

  3. Add butter to the same pan, wait for it to melt, and add minced garlic.

  4. When the garlic starts to smell, add the mushrooms cut into leaves.

  5. Simmer for about 10 minutes.

  6. After the specified time, add 1 teaspoon of mustard, 1/2 teaspoon of dry spices/Vegeta, 100 ml of beef stock, 100 ml of white wine, 1/2 a bunch of parsley, and marjoram, simmer covered for another 15 minutes.

  7. When the alcohol has evaporated from the wine, add mixed flour with a little water (100 ml).

  8. When the sauce has thickened, return the medallions to the pan and simmer together for another 10 minutes.

  9. Add a little water if necessary and control the taste of the sauce. Add spices as needed.

  10. I recommend that you serve this dish with french fries or mashed potatoes with toasted bread, over which you will pour the mushroom sauce and place the medallions.

Buon appetito!


  • You don't have to add mustard or dry seasoning if you don't like it.

  • You can use thyme instead of marjoram.

  • You can keep the rest of the food in the refrigerator for up to 2 days.

  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.


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