Veal is tasty, tender meat that is easy to prepare. Together with a delicate creamy mushroom sauce, they make a great dish. Quick, simple and most importantly, brilliant in taste, perfect for a varied lunch 🙂


200 g tagliatelle pasta
250 g veal tenderloin, cut into smaller pieces
2 garlic cloves, minced
1 onion, chopped
150 g mushrooms, sliced
¾ cup white wine
¾ cup beef broth
½ cup heavy cream
½ teaspoon dried rosemary
½ teaspoon dried thyme
salt and pepper
oil for frying
1-2 tablespoon butter
freshly chopped parsley, for garnish


Cook the pasta according to the package instructions. Meanwhile, season the meat with salt and pepper. Heat oil in a large pan over a medium heat. When oil is hot enough, fry the meat until golden brown on each side. Remove from the pan and set aside. In the same pan, melt the butter. Add the onion and mushrooms and cook for 5 minutes or until softened. Add the garlic and cook for 1 minutes. Pour in wine and broth and bring to a boil. Reduce heat and simmer until it is reduced by half. Add the cream, rosemary and thyme and mix. Add back the cooked veal and cook, stirring occasionally for 5 minutes or until sauce thickens. Season with salt and pepper if desired. Garnish with chopped parsley. Serve with pasta 🙂


bulion, butter, cream, easy recipes, garlic, mushrooms, oil, onion, parsley, pasta, pepper, rosemary, salt, sweet cream, thyme, veal, white wine, wine

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