Pelez, rincez et coupez en gros cubes les pommes de terre. Faites les cuire dans l'eau bouillante pendant 10 min environ. Lavez et émincez les champignons.
Dans une grande poêle avec le beurre, faites dorer tout doucement chaque face des côtes de veau, salez et poivrez. Réservez-les dans un plat.
Versez la moutarde avec 150ml d'eau dans la poêle, grattez les sucs avec une spatule en bois, ajoutez les champignons émincés.
Une fois que les champignons auront rendu leur eau, ajoutez la crème fraîche, mélangez et remettez les côtes de veau à cuire dans cette sauce.
Couvrez et laissez mijoter jusqu'à obtenir une sauce onctueuse, (si votre sauce diminue trop vite, rajoutez un peu d'eau).
Servez les côtes de veau tranchées, nappées de sauce avec les champignons et les pommes de terre.
Notes
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