| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| 2 | tb | All-purpose flour |
| 1/4 | ts | Salt, divided |
| 1/4 | ts | Pepper, divided |
| 8 | Pieces veal tenderloin, (2-ounce) (1/2 inch thick) | |
| 2 | ts | Olive oil, divided |
| 1/4 | c | Finely chopped shallot |
| 1 | sm | Clove garlic, minced |
| 1 1/4 | c | Diced fresh shiitake mushroom caps, (3 ounces) |
| 1 | c | Diced fresh oyster mushroom caps, (3 ounces) |
| 2 | tb | Finely chopped fresh parsley |
| 1/4 | ts | Dried whole thyme |
| 1/4 | c | Chablis or other dry white wine |
| 2/3 | c | No-salt-added beef broth |
| 1 | tb | No-salt-added beef broth |
| 1 | ts | Cornstarch |
INSTRUCTIONS
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sprinkle over both sides of veal. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add veal, and cook 3 minutes on each side or until browned. Remove veal from skillet, and place on a serving platter; set aside, and keep warm. Heat remaining teaspoon oil in skillet over medium heat. Add shallot and garlic; saute 2 minutes. Add remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, mushrooms, parsley, and thyme; saute 2 minutes. Add wine, and saute 2 minutes. Add 2/3 cup broth, and cook an additional 3 minutes. Combine remaining tablespoon broth and cornstarch in a bowl; stir well. Add cornstarch mixture to skillet; cook 1 minute or until thickened and bubbly, stirring constantly. Yield: 4 servings (serving size: 3 ounces veal and 3 tablespoons sauce). Per serving: 530 Calories; 24g Fat (43% calories from fat); 64g Protein; 8g Carbohydrate; 257mg Cholesterol; 680mg Sodium Serving Ideas : Spoon sauce over veal. Recipe by: Cooking Light, Jan/Feb 1993, page 68 Posted to MC-Recipe Digest V1 #394 by igor@digex.net on Jan 28, 1997.
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