Veal with champignons


  • 1 kg of veal brisket
  • 1 carrot
  • parsley – to taste
  • 1/2 bulb onion


  • 1.5 cup of broth
  • 1 tbsp of wheat flour
  • 200 g of fresh champignons
  • 3 tbsp of dairy butter
  • 3/4 cups of sour cream


Wash veal brisket, place it in a pan and pour with salty water. Boil the meat for 40 minutes. Add cut carrot, parsley and 1/4 of the bulb onion. Mix everything and continue to boil.

Then transfer the boiled brisket to a cutting board and slice the veal thinly. Peel and chop the remaining onion. Fry it slightly. Wash, peel and cut champignons. Add them to the onion and fry for 10-12 minutes.

Fry the flour on a separate frying pan slightly. Dissolve the flour in the broth, boil it thoroughly, filter and add sour cream.

Place champignons in the pan, add some cooked broth, cover the pan and stew the ingredients. Then add the remaining broth and bring it to boil. Add salt and sour cream. Mix the ingredients thoroughly. Place the cooked meat on a plate, pour with the prepared gravy and serve.

Enjoy your meal!