Paleo Recipe: Veal in Cream, Mushroom and Bacon Sauce

This is a classic European Paleo dish and you’ll find variations of it throughout France, Germany, Switzerland, Italy and more. It’s normally served with chips but here we’ve chosen to have butter fried cauliflower as an accompaniment (finished off in the oven to make it that little bit crispier). But frankly, you can use whichever veggie you like.

• 2 Shallots (or white onions)
• 300g Small Button Mushroom
• 70g Smoked Streaky Bacon
• 250ml Fresh Thick Cream
• 300g Butter
• 500g Veal steaks


For the sauce 

Melt 200g of butter over high heat and add in salt and pepper

Add in the shallots andcook until they are transparent-about 3 minutes


Add in the bacon and cook 2- 3 minutes more – until it starts to brown slightly

Add in the mushrooms and cook for a further 3-4 minutes – until they start to brown.











Transfer everything from the pan to a bowl and keep warm.

Add the rest of the butter to the pan, add salt and pepper and heat over a high heat until the butter browns.

Add in the veal and cook for about 2-3 minutes on each side

Transfer the veal to (between) warm plates and cover while you finish
the sauce.

With the pan off the heat, pour back the mushroom, shallots and bacon back into the pan

Then add in the cream


Return to the heat and mix the cream thoroughly with the other ingredients.

Bring the mixture to a low boil until the mixture thickens – stirring all the
time (3 – 4 Minutes)

Add more cream if needed (If the sauce is too thick or you just want more).The sauce should be nice and thick with no blobs of oil.


Arrange the veal on plates and pour over a few generous servings of sauce
and add your vegetable.

Serve immediately!



Serves 2 (as a main meal) or
4 people (as a course)

Nutritional Value per serving
Energy 1466kcal
Protein 18g
Carbs 9g
Fiber 2g
Fat 150g
Water 198g


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