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Veal Scaloppine With Burgundy

Canadian.Recipes's picture
  Veal round steak 2 Pound
  Canned tomatoes 28 Ounce
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  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)
  Salt 1 Teaspoon
  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.

Recipe Summary

Side Dish

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Veal Scaloppine With Burgundy Recipe