Veal Scaloppine With Burgundy
|Veal round steak||2 Pound|
|Canned tomatoes||28 Ounce|
|Oregano||1⁄2 Teaspoon, crushed|
|Snipped parsley||1 Tablespoon|
|Olive oil||6 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Flour||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Mushrooms||1 Pound, sliced|
|Onions||2 Medium, chopped|
|Red burgundy||1⁄2 Cup (8 tbs)|
Pound veal until very thin.
Cut into 2-inch pieces; set aside.
Combine the tomatoes, salt, pepper, oregano, and parsley in a large saucepan.
Bring to boiling and simmer, uncovered, 15 minutes, stirring occasionally.
Remove from heat.
Meanwhile, heat the oil with garlic in a large skillet.
Pour off all but 2 tablespoons of the garlic-flavored oil and reserve.
Coat veal pieces with a mixture of flour, salt, and pepper.
Add as many pieces to the hot skillet as will fit uncrowded;brown meat quickly on both sides.
Using a slotted spoon, transfer the meat to the tomato sauce.
Continue frying meat, using the reserved oil as needed, and transferring the meat to the sauce.
Heat the butter in a large skillet.
Add mushrooms and onions; cook about 5 minutes, turning occasionally.
Add to the meat and sauce along with the Burgundy; mix well.
Transfer to a chafing dish for buffet service.
Garnish with a border of finely snipped parsley.
Or, if prepared a day or two in advance of serving, cool, cover tightly, and store in refrigerator.