Escalope Chasseur In Creamy Mushroom Sauce

When you want to make something delicious to impress, this is your lifesaver. A meaty treat. The infusion of the mushrooms in this sauce really lifts the whole dish a notch.

Serves 4 | Time needed ~ 40 minutes

4 bigger or 8 smaller veal escalopes, pounded thin
3 tbsp flour
2 tbsp butter
150 g mushrooms, diced
1 small carrot, chopped
1 garlic clove, finely chopped
1 small onion, finely sliced
200 ml beef stock
2 bay leaves
1/2 tsp soya sauce
1 tsp paprika powder
Salt & peppar to taste

  1. Place the flour in a flat plate. Season the escalopes with salt and pepper then dip one side of them in the flour.
  2. Melt the butter in a frying pan. Reduce the heat a bit, then fry the escalopes with the floury side down first for 2-3 minutes, until they get a nice colour. Turn them over and fry the other side.
  3. Remove the escalopes from the pan and cover them with aluminium foil to keep them warm.
  4. Fry onion, carrot and the mushrooms in the pan. If necessary, add some vegetable oil.
  5. Add the garlic and fry for 1 more minute, then pour the beef stock over, add the bay leaves, paprika powder and soy sauce.
  6. Add the escalopes back to the pan and let it all simmer for a couple of minutes.
  7. Serve immediately.

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