Calfs with white wine and mushrooms

Ingredients

For 6 servings

• •5 5 Veal puppet
• •2 2 glass(s) Dry white wine
• •100 g 100 g Smoked fat
• •200 g 200 g Fresh mushrooms
• •100 g 100 g Green olives
• •1 1 branch(s) Thym
• •1 1 sheet Laurier
• •2 c. à soupe 2 tablespoons Wheat flour
• •3 3 glass(s) Water
• •1 c. à soupe 1 tbsp Olive oil
• •2 2 pinch(s) Salt
• •2 2 pinch(s) Pepper

Method

1. 1.Seizure of paupiettes
2. 2.Heat the olive oil in a casserole. Salt and pepper the paupiettes on all sides and cook them in the casserole. Remove the meat and book it.
3. 3.Preparation of the mushroom filling
4. 4.Wash and mince the mushrooms. Bring them back with the dice-cut bacon in the casserole. When they are golden, add the wheat flour and mix well over the whole meat. Deglaze the casserole with dry white wine to form a veal bottom. Then add water and green olives. Move with a wooden spoon and place the paupiettes in the casserole.
5. 5.Deglazing and cooking
6. 6.Place the washed and dried thyme branch and bay leaf. Stir again and simmer the paupiettes for 45 minutes so that the veal is cooked enough. Salt and pepper. Move regularly.
7. 7.Platter service
8. 8.Serve the veal paupiettes with white wine and mushrooms, accompanied by nice fresh pasta or a tasty Dauphinian gratin.