Veal with potatoes and mushrooms in the oven
Cooking time for veal with potatoes and mushrooms will depend on the meat. The tenderloin will cook much faster than the other part. Any mushrooms will do, but if you take frozen ones, you don’t need to defrost them first, but simply reduce the amount of water.
Prepare all the necessary ingredients for cooking veal with potatoes and mushrooms in the oven.
Cut the veal into pieces across the grain. Heat the vegetable oil in a frying pan and fry the meat over high heat until golden brown. Add spices to the meat, pepper, salt, mix and remove from heat. Transfer the meat to a baking dish.
Peel the potatoes, rinse and cut into large cubes. Salt the potatoes, mix and put in a dish with meat.
Mushrooms, I have chanterelles, rinse, cut into slices and add to meat and potatoes. Add sour cream to the mold and mix everything.
Pour water into the mold, cover with foil and place in a hot oven. Roast veal with potatoes and mushrooms for 60 minutes, until meat and potatoes are tender. Then remove the foil and let stand for another 10-15 minutes.
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