A medallion of veal is one of those cuts for which sauteing was invented. Tender enough to cook through quickly, it responds perfectly to this high-heat approach. If you want to make a fancy dinner in a hurry, you’ll probably find this recipe useful.

Ingredients:

• 500 g medallions or veal stakes
• 1 onion
• 250 g of rice
• 0,5 l + 0,25 l of water
• 250g champignons
• 30 g flour
• 0,25 l sour cream
• 1 pinch of sugar, salt, oil
• 3 pieces of pineapple for decoration

Preparation:

Fry the chopped onion on a bit of oil. Once it gets glassy pour the rice ion, fry it fast, pour the 0.5 l of water over, add salt, and cook until it softens in a covered dish, on a low fire.

Slice the previously washed champignons, and fry them. Pour the remaining 0,25 l of water over them and cook for 15 minutes.

Use the water in which the champignons were cooking, oil and flour to prepare a light brown flour (if there’s not enough water, add some more water or soup). Stir in the sour cream, add the fungi and let the sauce boil quickly. Add salt, and if you wish, a pinch of sugar to taste.

Cut the veal into 10 to 12 small medallions, fry until both sides get a brownish color. Add salt. In a frying pan heat the pineapple pieces. Pour the rice on a previously heated platter, and add the medallions on top. Pour some fungi sauce over and decorate with the pineapple pieces, parsley and can cherries. Serve the rest of the sauce separately.

Related posts:

1. Arroz (rice) Campanero
2. Mountain Dew cake

Posted by E.J. on Saturday, June 20th, 2009 at 10:36:36

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Tags: champignons, flour, medallions, pineapple, rice, sour cream, veal