Cider-braised veal with chanterelles

Cider-braised veal with chanterelles


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About this recipe: A fantastic veal recipe that is easy to make while yielding delicious results. Veal is braised in cider and combined with onion, shallot, tomato and chanterelles. Serve with pasta or rice, or polenta, and pair with a Chablis.


Serves: 3 

  • 2 tablespoons sunflower oil
  • 1 knob of butter
  • 500g veal tenderloin joint
  • 750ml cider
  • 2 onions, minced
  • 1 shallot, minced
  • 2 small tomatoes
  • 100g fresh chanterelles
  • salt and pepper to taste

Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

  1. Add 2 tablespoons of sunflower oil to a frying pan. Add the butter, and cook over medium heat. Add the veal, cook for 5 minutes on each side or until brown.
  2. After 10 minutes, pour the cider and cook until brown, turning occasionally. Simmer on low heat for 30 minutes, the sauce will reduce.
  3. Add the minced onions and minced shallots. Simmer again until brown, the juice will reduce again.
  4. After 10 minutes, add 2 glasses of water. Return to a simmer. Add the tomatoes and mushrooms 10 minutes before serving. Season with salt and pepper and serve.

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