Veal Steak with Mushrooms and Top Polenta

Season the veal steaks with salt and pepper. Cut the cleaned mushrooms into bite-sized pieces. Heat the oil and butter in a pan and sear the veal steaks on both sides. After 2 minutes, add the mushrooms and sauté. Continuously reduce the heat and fry the meat, turning it several times, until it is cooked to the desired degree. Remove the steaks from the pan and keep warm. Deglaze the mushrooms remaining in the pan with a dash of balsamic vinegar. Pour in soup and bring to a boil. For the polenta, boil the milk in a saucepan together with butter, salt, pepper and nutmeg. Sprinkle in the polenta and simmer for a few minutes until the polenta swells and becomes nice and creamy. Stir in whipped cream and arrange on warmed plates. Place the steaks on top and finish with the mushrooms and sauce.

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