VEAL & CREAMY MUSHROOM SAUCE

PREP + COOK TIME 45 MINUTES SERVES 4

60g butter

400g veal fillet, sliced thinly

3 eschalots (75g), halved

200g swiss brown mushrooms, sliced

500g kipfler potatoes, cut into 1cm rounds

1/3 cup (80ml) dry white wine

1 cup (250ml) chicken stock

1 tablespoon worcestershire sauce

2 teaspoons dijon mustard

250g crème fraÎche

¼ cup chopped fresh chives

50g baby spinach leaves

1 Melt a third of the butter in a large non-stick frying pan over high heat; cook veal for 1 minute each side or until browned lightly. Transfer to a plate; cover to keep warm.

2 Heat half the remaining butter in same pan, add eschalot and mushroom; cook, stirring, for 5 minutes or until liquid has evaporated. Remove mushroom from pan.

3 Melt remaining butter in same pan, add potato; cook, stirring, for 10 minutes or until lightly browned and tender. Remove from the pan.

4 Add wine to pan; cook, stirring, for 1 minute or until reduced slightly. Add stock, sauce and mustard; bring to the boil. Reduce heat to medium-low; simmer, uncovered, for 3 minutes or until reduced by half. Whisk in crème fraîche and half the chives.

5 Return potato, mushroom and veal to pan to warm through.

Stir in spinach. Serve topped with remaining chives.