Sauteed Meat With Gravy Sauce With Mushrooms Recipe

Ingredients:

For the Saute:
	Veal (Big Bird)	500	Grams
	Fresh Thyme	1	Qty
	Olive Oil	1	Tbsp
	Butter	1	Tbsp

For the Gravy:
	Dry Onion	1	Qty
	Champignon	300	Grams
	Butter	2	Tbsp
	Flour	3	Tbsp
	Mustard	1	Half Tbsp
	Garlic	2	Clove
	Thick Cream (100 Grams)	1/2	Package
	Soy Sauce	1	Tsp (large)
	Black Pepper	1	Tsp
	Salt	1	Tsp

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Instructions:

1. Peel and crush the garlic. Mix finely chopped fresh thyme (or 1 teaspoon dried thyme) with olive oil and crushed garlic in a bowl.
2. Dip the coarsely chopped meat in this marination sauce and let it rest in the fridge for at least 1 hour (if possible, 1 day).
3. Thoroughly heat a non-stick or Teflon pan. Put the meat in the pan and seal it. Take the meat you have fried upside down on a separate plate.
4. For the sauce, put the diced onion and crushed garlic in the same pan (we use the remains in the sauce to avoid losing the flavor left by the meat while sealing it) and fry it until it turns pink.
5. Clean or peel the mushrooms by wiping them with a clean damp cloth. Chop the mushrooms into rings without dividing them.
6. Add the chopped mushrooms to the roasted onions and sauté quickly on high heat. When the water is absorbed, take the butter into the pan. Add the flour to the pan and mix for 1-2 minutes.
7. Melt 1 meat bouillon in 1 glass of hot water and add to the sauce. (If you're not using bouillon, you can also make the sauce with just water.)
8. When the sauce thickens, add 1/2 pack of cream and meat and mix. Add soy sauce, mustard and spices and cook together for 5 minutes on low heat.
9. Let your food rest for 5 minutes, garnish with fresh thyme leaves and serve hot. Bon Appetit!
10. Note: You can serve this dish plain or serve it on a bed of eggplant or mashed potatoes.

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Beef & Lamb Vegetable