Veal steak with mushrooms and dumpling

borjusteak gombas pecsenyelevel

Veal steak with mushrooms and dumpling


  • 1000-1500 g veal steak
  • 800-1000 g mixed mushrooms (button mushrooms, oyster mushrooms, pioppino, shiitake)
  • 200 ml cream
  • 3 teaspoons flour
  • garlic
  • freshly chopped green herbs (coriander, parsley)
  • grape seed oil, salt and pepper
  • dumplings for garnish

Wash the meat, remove any membrane, and cut into 2.5 cm slices. Season with salt and pepper then fry in a little oil (preferably grapeseed oil) in a hot pan for about 2 minutes on each side until seared. Remove from the pan and
allow to rest.

Meanwhile, steam the sliced mushrooms in another frying pan. Add the steamed mushrooms to the remaining juices in which the meat was fried and season with garlic.

Mix the flour with a little water and combine with half the cream. Pour over the mushrooms, bring to the boil then add the remaining cream and chopped herbs. Serve with the cooked dumplings.