Veal With Wine And Mushrooms
|Veal||1 1⁄4 Pound|
|Flour||2 1⁄2 Tablespoon|
|Ground pepper||1⁄8 Teaspoon|
|Olive oil||4 Tablespoon|
|Butter/Margarine||2 Tablespoon (For Greasing)|
|Garlic||2 Clove (10 gm), minced|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Mushrooms||1 Cup (16 tbs), sliced|
|Beef bouillon||1 Cup (16 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
Pound veal until very thin.
Mix together flour, salt, and pepper.
Dredge veal in flour mixture.
Heat olive oil in skillet; brown veal on both sides.
As meat browns, transfer it to greased casserole.
When all veal is browned, add garlic, onion, and mushrooms to skillet; brown.
Spoon over veal in casserole.
Add bouillon and wine to skillet.
Heat and scrape crust.
Pour mixture over veal.
Cover bake in 350Â°F toaster oven 30 to 35 minutes.
Remove cover, sprinkle with pars ley, and bake for another 10 minutes