Veal Cream With Mushrooms
|Shallots||3 Tablespoon, finely chopped|
|Veal||1 1⁄2 Pound, thinly sliced|
|Mushrooms||1⁄2 Pound, thinly sliced|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Tablespoon|
1 In a large, heavy skillet, melt the butter.
2 Add the shallots and saute until softened.
3 Add the sliced veal and saute over high heat for about 8 minutes.
4 Add in the paprika and the mushrooms.
5 Pour in the wine, stock and cream.
6 Lower the heat and continue to cook for another 8 minutes or until the veal is tender.
7 Meanwhile, in a small bowl, dissolve the cornstarch in a little water.
8 Gradually stir into veal and sauce to thicken.
9 Add in the lemon juice.
10 Garnish with parsley.
Calories 555 Calories from Fat 342
% Daily Value*
Total Fat 38 g59.1%
Saturated Fat 21.1 g105.4%
Trans Fat 0 g
Cholesterol 209.6 mg69.9%
Sodium 301.6 mg12.6%
Total Carbohydrates 11 g3.7%
Dietary Fiber 1.1 g4.3%
Sugars 3.4 g
Protein 35 g69.3%
Vitamin A 23.4% Vitamin C 5.8%
Calcium 6.1% Iron 4.7%
*Based on a 2000 Calorie diet