CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy |
|
Meat |
4 |
Servings |
INGREDIENTS
1 1/2 |
lb |
Veal round steak, thinly |
|
|
sliced into small strips |
|
|
Salt to taste |
|
|
Pepper to taste |
|
|
Flour |
1 |
T |
Butter |
1 |
T |
Oil |
1 |
T |
Finely chopped shallots |
4 |
oz |
Dry white wine |
2/3 |
lb |
Fresh mushrooms, sliced |
10 |
oz |
Whipping cream |
3/8 |
c |
Basic brown sauce, see |
|
|
recipe for "marchand de |
|
|
vin sauce" |
1 |
|
Clove, small garlic |
|
|
finely minced |
1 |
|
up to |
2 |
t |
Lemon juice |
2 |
T |
Chopped parsley |
INSTRUCTIONS
Season veal with salt and pepper. Sprinkle with flour and saut quickly
in hot butter-oil combination until very slightly colored. Remove from
pan. Add shallots to pan and deglaze with the white wine. When wine
reaches boiling, add mushrooms and cook for several minutes to reduce
wine. Add whipping cream and brown sauce and continue reducing. Add
garlic, lemon juice, parsley and veal to mushroom sauce. To serve,
garaish with sprigs of parsley. Yield: 4 servings. RESTAURANT JACQUES
AND SUZANNE From <Traditions: A Taste of the Good Life>, by the Little
Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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