Creamy sliced meat with mashed potatoes

Veal is an excellent source of minerals such as zinc and iron. Incidentally, the richer the color, the higher the content of this readily absorbed trace element. In the body, iron is needed for the transport and supply of oxygen to the cells.

Ingredients · Servings 4

800 g floury potatoes
Salt
600 g Kalbsschnitzel
1 onion
400g small mushrooms
1 tbsp rapeseed oil
Pfeffer
45 g vegetable margarine (3 tbsp)
150 ml Veal Stock (Glass)
120 g soy cream (plant-based cream substitute)
1 tsp cornstarch
150 ml lactose-free milk (1.5% fat)
nutmeg
0.25 bunch of chives (5 g)

Method · 45 min

Peel, wash, and roughly chop the potatoes, then cook them in boiling salted water for 20-25 minutes until soft.
Meanwhile, pat the meat dry and cut it into thin strips. Peel and finely chop the onion. Clean the mushrooms, wipe them with a cloth, and slice them thinly. Heat oil in a large frying pan. Working in batches, sear the meat over high heat for 2–3 minutes, season with salt and pepper, remove from the pan, and set aside.
Heat 1 tablespoon of margarine in a pan. Sauté the onions and mushrooms over medium heat for 3–4 minutes, stirring occasionally. Deglaze with veal stock and reduce the liquid by one-third. Mix the soy cream and cornstarch, stir into the pan, and bring the sauce to a boil over high heat. Add the strips of meat back in and simmer, covered, over medium heat for 5 minutes.
Drain the potatoes, let them drip dry, and return them to the pot. Heat the milk, season with salt and a pinch of freshly grated nutmeg, and add the remaining margarine. Mash everything with a potato masher and season to taste. Wash the chives, shake them dry, and cut them into fine rolls. Spoon the mash onto preheated plates, arrange the sliced meat and sauce on top, grind some pepper over it, sprinkle with chives, and serve.

Those who do not need to follow a lactose-free diet can replace the soy cream with cream and use regular cow's milk instead of lactose-free milk.