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🍽️ Veal loin with mushroom vegetables

422 kcal · 30 min · 4 servings

Ingredients

• 1 kg Veal Loin (with bone)
• Salt
• Pepper (from the mill)
• 300 ml Veal Stock
• 1 Onion
• 4 Garlic Cloves
• 100 ml dry White Wine
• 1 Carrot
• 40 g Celery (1 piece)
• 0.5 Bunch Parsley
• 500 g mixed Forest Mushrooms
• Salt
• Pepper
• 2 tbsp Butter
• 1 tbsp Lemon Juice
• 1 Garlic Clove
• 1 tsp chopped Parsley

Instructions

1. 1. Rub the meat generously with salt and pepper.
2. 2. Peel the onion and garlic and chop them finely.
3. 3. Peel the carrot and celery and cut them into coarse chunks.
4. 4. Wash the parsley and chop it as well.
5. 5. Place the onions, garlic, carrots, and celery into a casserole dish.
6. 6. Mix half of the chopped parsley into the vegetables in the casserole dish.
7. 7. Place the meat on top of the vegetables.
8. 8. Pour the wine and veal stock over the meat.
9. 9. Place the casserole dish in the preheated oven.
10. 10. Set the oven to 200 degrees Celsius top and bottom heat (or 170 degrees Celsius fan-assisted).
11. 11. Braise the meat for about 70 to 80 minutes.
12. 12. Baste the meat repeatedly with the cooking juices during the cooking time.
13. 13. Cover the meat with aluminum foil in time if it browns too much.
14. 14. Clean the mushrooms.
15. 15. Leave the mushrooms whole or cut them into bite-sized pieces depending on their size.
16. 16. Peel the garlic and chop it finely.
17. 17. Fry the mushrooms and garlic quickly and vigorously in hot butter.
18. 18. Season the mushrooms with salt, pepper, and lemon juice.
19. 19. Sprinkle the mushrooms with the remaining parsley and serve.

Nutrition per serving

• kcal: 422
• Protein: 63 g · Fett/Fat: 14 g · Carbs: 5 g