Soft medallions with mushrooms and butter potatoes - Best ever

Soft medallions with mushrooms and butter potatoes - Best ever
Veal medallions in a delicacy sauce with mushrooms and irresistibly delicious butter potatoes. For medallions, it is desirable to use veal fillet, but if you can't find it, a clean leg will serve.
The medallions are soft and juicy and the nice sauce will give them a special flavor, of course together with the champignons and, according to us, the best side dish - potatoes with butter.
RECIPE:
✅ Veal fillet or leg cut to a thickness of 1.5 cm and cleaned of fat and seasoned with a little salt and pepper
✅ We make a side dish of potatoes, so we will immediately put it to cook
✅ Fry the onion in one pan for 5 minutes, just enough to crystallize, and set aside
✅ Roll the underside of the medallion into the meat and fry over high heat for 10 minutes
✅ Add 1 tablespoon of mustard and only 50 ml of beef stock, or water. Stir and leave for 5 minutes in a covered pan. We also add fried onions and 1 clove of garlic
✅ It's time to add the mushrooms. Depending on what kind of mushrooms you like, you can also fry them in oil for a few minutes and then add or simply add raw. We simmer all together for 10 minutes
✅ Finally, add the stock as desired, as much juice as you want, season and leave on the fire for 5 minutes.
✅ In those 5 minutes we will fry the boiled potatoes a little in butter and that's it, our veal with sauce is ready along with a great side dish.