Veal with wild mushrooms and puree

FOR THE MEAT

1. Cut the meat into fillets.
2. Heat the olive oil and, when it gets to the right temperature, sauté the chopped onion and then add the meat, salt and pepper.
3. Sprinkle with very little wine and pour water until the meat is covered, so that we let it on low heat with a closed lid simmering for about 3 hours.

FOR THE MUSHROOMS

1. Melt a tablespoon of cow butter OLYMPΟS in the pan to sauté the onion.
2. Until the onion is withered enough, soak the mushrooms with 1/2 cup lukewarm water for 15′.
3. Drain and keep the liquid (after straining it into fine sieve).
4. Pour the mushrooms into the pan and, after mixing them, flavor with very little wine.

FOR THE PUREE

1. Boil the potatoes well enough and place them in a pot.
2. Then melt them and add salt and fresh milk OLYMPOS, until the potatoes are covered in the pan.
3. Mix slowly and when the purée starts thickening, add butter to keep all the scent.
4. Then add salt and pepper and cover the ingredients with the water in which the mushrooms had soaked.
5. Let them on low heat for about 20 ‘.
6. In the end, we cover the meat with the mushrooms to give our dishes the entire flavor and enjoy!