| 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.
A Message from our Provider:
“You’re never too old for God”