Alive and Cooking

Veal & Mushroom Subs

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(Serves 2)

250g thinly sliced veal leg steak
½ shallot, finely sliced
100g button mushrooms, quartered
150ml beef stock
½ tsp chilli flakes
½ glass white wine
150ml cream
1 stick of celery, finely chopped
1 tbsp lemon zest, grated
½ tsp minced garlic
2 mini French loaves
Splash of olive oil
1 tbsp chopped parsley


Heat a pan, add a splash of olive oil and toss in the mushrooms, fry for 5 minutes then add the shallots, celery, garlic and chilli flakes, and cook until the shallots are softened.
Toss the veal into the pan and sauté until it is sealed then add the lemon zest.
Pour in the white wine and bring to a boil then add the beef stock and cream and boil for 3-5 minutes until reduced by half.
Cut the French loaves in half and toast under the grill then top with the saucy veal mixture and sprinkle with parsley and serve.

Veal & Mushroom Subs