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Veal with Mushroom Sauce

Veal steaks served with a mushroom sauce made from canned mushroom liquor, beef stock, butter, browned flour, and mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Mushroom and beef are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,232 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Veal with Mushroom Sauce

Ingredients

Directions

Cook the veal

  1. Broil the veal steaks slowly over a clear fire, turning often to prevent scorching.

  2. Keep the cooked meat hot on a platter in the oven.

Make the sauce

  1. In a pan, cook the butter and browned flour together until dark brown.

  2. Pour in the mushroom liquor and beef stock, stirring to create a smooth sauce.

  3. Season with salt and pepper, then add the halved mushrooms.

  4. Cook for two minutes, stirring constantly, then pour the sauce over the veal steaks.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mushroom + beeftop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Veal + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  5. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal steaks
Form the main protein that is cooked and served under the sauce.
Butter
Carries the browned flour and adds rich, nutty flavour to the roux.
Browned flour
Thickens the sauce and adds a toasted, deep brown flavour when cooked to dark brown.
Mushroom liquor
Adds concentrated mushroom flavour and liquid to the sauce.
Beef stock
Provides the liquid base and savoury depth for the sauce.

The step that matters

Cooking the butter and browned flour until dark brown. The roux must be cooked until dark brown so it thickens properly and gives the sauce its colour and toasted flavour. Stirring prevents scorching, and the liquid must be added gradually so the sauce stays smooth rather than lumpy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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