A very comforting meal
Boil peeled potatoes whole until skewer pulls out easily, transfer to a bowl of cold water & let cool.
Using a melon baller make as many balls as possible then drain on paper towel; set aside.
Using 10g of the butter, fry veal on both sides
Just to rare, remove from pan keep warm.
Add stock to residual pan juices over a low heat until just under a boil, add cream, peppercorns, veal & mushrooms, simmer for4 mins.
Meanwhile in another pan heat the remaining butter on high heat til foaming, add a splash of peanut oil, to keep from burning, add potato balls & sauté until golden brown, put on kitchen paper to drain.
Add brandy to the veal & sauce cook for a further 2 mins then serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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