Veal with mustard cream sauce, asparagus and mushrooms

Ingredients

- 600g of veal cut into small cubes (11€)

- 30g of butter (1.56€)

- 1 dash of olive oil (4.18€)

- 20cl of sour cream (1.85€)

- 1 tbsp of mustard (0.65€)

- 1 onion (0.30€)

- 8 green asparagus (2.50€)

- 8 button mushrooms without stems and washed (0.99€)

Total: 23.03€

How to make veal with mustard cream sauce, asparagus and mushrooms

Clean the asparagus, cut the heads to about 5/6 centimeters, cut the rest into sections.

Cut the heads lengthwise and brown them in a little olive oil.

Cook for 2 minutes and add the sections.

Meanwhile, peel and cut the onion into small cubes, add to the asparagus.

Peel and cut the mushrooms, add them.

Cook everything for 3/4 minutes over low heat and set aside on a plate.

Slightly raise the heat and cook the cubes of meat, salt and pepper.

When the meat is cooked, return the vegetables to the pan, return to low heat and add the cream and mustard.

Serve with rice or pasta.