Veal is one of those meats that people don't seem to cook a lot of, I think.
I'm not really sure why. It's sweet, rosy pink and really tender. And when Farmer's Choice - the free-range butcher - sent me a couple of their veal steaks to try, I already knew what I wanted to do with it. And I knew that it would involve garlic and mushrooms.
I asked a few friends how they liked to eat veal, and many of them came back and said they loved it with a brandy and cream sauce, with mushrooms and a big stack of Dauphinoise potatoes on the side. So I set about paleo-fying the classic recipe everyone said they loved. I took out the brandy - the alcohol completely, in fact - and made a rich, creamy gravy with mushrooms, bacon, onion, garlic and parsley. You want it creamier? Just add more coconut cream.
It was AMAZING.
We're even talking about having this for our Christmas dinner this year, which would be great, because the whole thing only took about 10 minutes to cook. Christmas dinner on the table in 10 minutes? Now that's what I'm talking about.
The recipe is not only dairy-free, gluten-free and paleo - it's also suitable for the autoimmune paleo (AIP) diets. It's just good, honest and natural food. I really hope you like it.
Pan-Fried Veal Steaks with Mushroom and Bacon Sauce
1 tsp coconut oil
2 x 250g veal steaks
2 cloves of garlic, peeled and chopped quite finely
1 small onion, peeled and chopped as finely as you like
40g smoked bacon, chopped
6 chestnut mushrooms, stalks trimmed and then tops sliced
50ml beef bone broth
1 tbsp coconut cream (use 2 tablespoons if you want it creamier)
1 tbsp chopped fresh parsley
First, melt the coconut oil in a frying pan large enough to hold both the veal steaks. Set it on a medium heat and season the steaks with a little salt and fry for about 4-5 minutes on each side, until golden on the outside and cooked to your liking on the inside. Lift them out onto a plate and put to one side to rest.
Quickly tip the bacon pieces into the pan, along with the onion and garlic. Stir-fry for a few minutes until golden and cooked through. Add the mushrooms and fry for another 2-3 minutes, turning up the heat to give them a little golden colour. Pour in the bone broth and bring to a simmer. Stir in the coconut cream and the parsley and add the steaks - with any juices that have collected on the plate - to the pan. Once it's all hot and bubbling, serve straight away.
I received a contribution for the ingredients to make the recipe, from Farmer's Choice, who also supplied the veal. Go and check them out on their website - their meat is free-range and really good.