Sauteed Veal Medallions
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Brand
Loving Mash and Gravy with beautiful veal, such a comfort dish for winter, way too easy
Ingredients
Veal Medallions
- 1.5kg Veal Medallions
- 200ml Red Wine
Red wine sauce & Ragout
- 50g MAGGI Classic Rich Gravy Mix
- 500ml water
- Redwine reduction
- 50g Butter
- 500g sliced mushrooms.
- 2 Garlic cloves| sliced
- 10g Thyme leaves| chopped..
- 1 leek sliced thin
- 100ml cream
- salt and pepper to taste
Mashed Potato
- 160g MAGGI GF Instant Mashed Potato Mix
- 800ml water
Preparation
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1In a medium saucepan, add half the water & bring to the boil.
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2Make a slurry with the remainder of water & MAGGI Rich Gravy Mix poor into the boiling water, simmer for 2 minutes stirring occasionally.
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3Prepare the MAGGI Instant Mash by bringing the water, to boil. Remove from heat and whisk in the MAGGI Instant Mashed Potato Mix. Stand aside.
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4In a fry pan melt the butter & sauté the medallions of veal, rest and stand aside. Deglaze the pan with red wine and add the essence to the gravy, keep warm and stand aside. In a frypan with butter sauté the onion, add the mushrooms, garlic & thyme, cook until tender adding cream, reduce & stand aside.
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5To serve place the MAGGI Mash in the center of the plate. Spoon the mushroom ragout on top. Arrange the veal medallions top with Smoked Ham and Red wine gravy.
Rest the veal for tenderness
