MEDAILLONS DE VEAU A LA DIJONNAISE





Veal medallions, 6 spoonfuls of mustard, 70 g (0,154 LBS) of butter, 250 g (0,55 LBS) button mushrooms, 1 dl dry white wine, 100 g (0,22 LBS) cream.

Salt and pepper the veal medallions, spread them with mustard.
Wrap them in strainers and brown them in hot butter.
Add the sliced ​​mushrooms.
Let cook for 5 minutes from when the pressure cooker valve turns on.


 

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