Veal brisket with champignons



  • 1 kg veal brisket
  • 1 carrot
  • 1/2 parsley root
  • 1/2 bulb onion


  • 1,5 glass of veal broth
  • 1 tbsp wheat flour
  • 200 g fresh champignons
  • 3 tbsp dairy butter
  • 0,75 glass of sour cream

Side dish

  • 1 glass of rice
  • 1 tbsp dairy butter


Wash veal brisket and place it in a pan. Pour the brisket with salty water and boil it for 40 minutes. Add one forth of bulb onion, carrot, parsley root and boil the ingredients until done. Cut the veal brisket into pieces.

Chop other part of bulb onion and fry it slightly. Then add washed, peeled and cut champignons and continue to fry 10-12 minutes.

Fry wheat flour slightly. Dissolve it in the veal broth. Boil, then filter the broth and season it with sour cream.


Mix some part of the broth with fried champignons and cover the pan with a lid. Stew the ingredients until done. Then add the other part of the broth, bring it to boil and season the gravy with salt and dairy butter.

Place finished veal brisket on a platter and serve it with boiled rice poured with gravy. Top the dish with chopped fresh parsley.

Enjoy your meal!

Do you have a favorite Ukrainian recipe for fried veal with a creamy mushroom gravy? If so, please let us know in the comments below or write us an e-mail.