Clean and rinse the mushrooms and cut them into large pieces. Remove the peel from the onions and chop. Season steaks with salt, season with pepper and roast in a little bit of roast and juice master on both sides. Lift meat out of roasting pan and keep warm. Sauté onions and mushrooms in the roast residue. Add soup and cream.
Cook sauce until creamy and season with marjoram, pepper, salt and crushed garlic. Add meat and simmer for a short time.
Serve with noodles and carrot vegetables.
Related Recipes:
Veal Steak with Mushrooms and Top PolentaSeason the veal steaks with salt and pepper. Cut the cleaned mushrooms into bite-sized pieces. Heat the oil...
Veal Steak with Herb Parmesan CrustFor the veal steak with herb-parmesan crust, first remove the veal steaks and butter from the refrigerator in...
Veal Escalope Stuffed with ChanterellesFor the veal cutlets, remove the meat from the refrigerator early and allow to come to room temperature. Rinse...
Juice MeatCut meat into bite-sized pieces or flaky. Season with salt and pepper and sprinkle with flour. Mix well and...
Chicken in Mustard Sauce with Homemade Noodles and Spinach LeavesFor the chicken in mustard sauce, cut the chicken breast fillet into pieces. Heat olive oil and butter in a...
Veal Goulash with DumplingsFor the veal goulash with gnocchi, remove coarse tendons from the veal shoulder and cut the meat into roughly...
Veal Rolls with PumpkinSalt and pepper the saddle of veal and fry well in a pan in hot fat. Add the herbs and fry briefly. Then place...
Veal Liver Escalope with Port Wine Sauce and Parsnip PureeFirst, for the parsnip puree, peel the parsnips, potatoes and carrots and cut into coarse cubes. Cook over...
Juice GoulashFor the juice goulash, first peel and chop the onions. The beef is cut into coarse cubes. Now heat the lard in...
Solyanka (Siberian Soup Stew)Boil about 1-1.5 liters of water in a soup pot. Add greens and cook the soup meat in it for 1 1/2 – 2...