Teleći odresci s gljivama (Veal Steaks with Mushrooms)
Tradicionalno jelo · Croatian
Classic pan-fried veal steaks served with a rich mushroom sauce, a beloved traditional dish.
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Sastojci
- Veal cutlets4 (about 150g each)
- Fresh mushrooms (e.g., champignons)300g
- Onion1 medium
- All-purpose flour2 tablespoons
- Heavy cream150ml
- Butter2 tablespoons
- Vegetable oil2 tablespoons
- Beef or veal broth100ml
- Saltto taste
- Black pepperto taste
- Fresh parsleyfor garnish
Koraci
- 1
Lightly pound the veal cutlets to an even thickness. Season with salt and pepper.
- 2
Slice the mushrooms and finely chop the onion.
- 3
Heat vegetable oil and butter in a large skillet over medium-high heat. Sear the veal cutlets for 2-3 minutes per side until golden brown. Remove from skillet and set aside.
- 4
In the same skillet, add the chopped onion and sauté until softened, about 3-4 minutes.
- 5
Add the sliced mushrooms to the skillet and cook until they release their liquid and start to brown, about 5-7 minutes.
- 6
Sprinkle the flour over the mushrooms and onions, stirring constantly for 1 minute to cook the flour.
- 7
Gradually whisk in the beef or veal broth, scraping up any browned bits from the bottom of the skillet.
- 8
Stir in the heavy cream. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally, until it thickens.
- 9
Return the veal cutlets to the skillet with the sauce. Simmer gently for another 5-7 minutes, or until the veal is cooked through and tender. Adjust seasoning with salt and pepper.
- 10
Garnish with fresh parsley before serving.
