Veal is one of the most consumed meats in the world. It belongs to the lean red meat group, which is fibrous and contains little fat.
There are an infinite number of different ways to prepare it. Depending on the chosen part of the animal, it can be roasted in the oven, grilled, fried, or stewed.
For this particular sauté, you should look for those pieces that are more tender so that after stewing, the meat will fall apart just by pricking it.
Benefits of eating veal with mushrooms
Lean veal is one of the healthiest meats, so it should be part of a healthy and balanced diet. It is rich in quality protein, lacks carbohydrates, and has minimal fat levels. It is also a good source of minerals, such as iron, zinc, potassium, and phosphorus.
Among the other nutrients in veal, we find fiber, antioxidants, and vitamins A, C, and K, especially those of the B group.
Eating veal provides us with a series of indispensable benefits for good health. For example, it is an energetic and very digestive meat; it guarantees the good functioning of the nervous system, stimulates cognitive development, prevents anemia, strengthens muscles, and favors their regeneration after exercise or physical effort.
The virtues of mushrooms complement the nutritional profile of this dish. It is a low-calorie product that, like veal, is rich in fiber, antioxidants, vitamins A and C, and minerals such as phosphorus, potassium, selenium, and iodine. Therefore, mushrooms help the thyroid to function correctly; they contribute to a better metabolism of fats, proteins, and carbohydrates; they favor intestinal transit; they increase our defenses; they reduce bad cholesterol and prevent cognitive deterioration.
How to prepare sautéed veal with mushrooms and red wine
Stir-frying is a quick-cooking technique used for small and tender pieces of meat. However, it is also applied to fish, seafood, and vegetables. On this occasion, we present a dish beyond a simple sauté, accompanied by a sauce made with mushrooms and red wine.
- 400 g of tender veal (such as entrecôte)
- 300 g seasonal mushrooms
- 1 leek
- 3 cloves of garlic
- 1/2 onion
- 1/2 glass of red wine
- 3 or 4 tablespoons of extra virgin olive oil
- Salt and pepper
- Chop the meat and brown it in a frying pan with hot oil. Drain and set aside.
- Peel and chop 2 cloves of garlic, the onion, and the leek. Sauté the vegetables in the same oil with a bit of salt. When they are well poached, add the meat again and stir to integrate the flavors.
- Pour enough water to cover the veal, leave it half covered, and let it simmer.
- Meanwhile, clean and chop the mushrooms.
- In another pan, heat a little oil, brown the remaining garlic clove, and add the mushrooms. Sauté over medium heat for a couple of minutes and add the wine.
- When the alcohol has evaporated, mix the mushrooms with the meat, season with salt and pepper, and simmer, covered, for about 50 minutes or until the veal is tender.
Tips for good sautéing
- The sauté is usually accompanied by a sauce made from the juices resulting from the cooking. Therefore, while the meat is in the pan, you should not add water or any other liquid; only a little oil to sauté it. Otherwise, you would cook the meat and lose its flavor.
- Another trick to prevent the loss of the veal juices is to season the meat at the end of cooking and not prick the pieces when you turn them over.
- Before starting to cook, cut the meat into small pieces of similar size. This is the way to ensure that they are all evenly cooked.
- The ideal temperature for sautéing is between 175 and 225º, which is quite hot, so stir constantly so the meat doesn't burn. But be careful that the heat is not too high because the meat will dehydrate and dry out. It is best to check the temperature with a cooking thermometer.
- If you are going to add other ingredients to the sauté, take into account the different cooking points of each one. Always start with the ones that need more time.