Roasted Veal and Baked Potatoes with Chanterelles and Onions
Main Dishes • European
Description
Roasted veal and baked potatoes with chanterelles and onions
Ingredients
- Mustard Greens 2 teaspoons
- Lean Beef 20 oz
- New Potatoes 6 pieces
- Pickled Chanterelles 5 oz
- Shallot 2 heads
- Sour Cream 1 tablespoon
- Mayonnaise 1 tablespoon
- Pitted olives 4 pieces
- Marinated cherries 4 pieces
- Parsley to taste
- Scallions 1 bunch
- Ocean salt to taste
- Ground Black Pepper to taste
- Garlic 3 cloves
Step-by-Step Guide
Step 1
Rinse the meat, pat it dry with a paper towel, rub it with mustard, and place it in the refrigerator for 1 hour.
Step 2
Wash the potatoes, cut them in half, and scoop out the insides (if the potatoes are not young, peel them).
Step 3
Peel the garlic and cut it in half.
Step 4
Finely chop the onion, boil the mushrooms, and chop them as well.
Step 5
Take the meat out of the refrigerator, make a few small cuts, and insert the garlic into them. Sprinkle with salt and pepper, place in a roasting bag, and cook in the oven at 355°F for 40 minutes.
Step 6
In the prepared potatoes, add the onion, mushrooms, and coat with a mixture of sour cream and mayonnaise.
Step 7
Bake at 355°F for 30–40 minutes.
Step 8
Arrange everything on a plate, garnish with olives, cherry tomatoes, and herbs.
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