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Veal Epicurean

Canadian.Recipes's picture
  Olive oil 1 Tablespoon
  Butter/Margarine 1 Tablespoon
  Veal steaks 2 Pound, cut in 2 x 0.5 inch strips (Veal Cutlets)
  Flour 2 Tablespoon
  Salt 3⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chicken broth 1 Cup (16 tbs)
  Dry white wine 1 Cup (16 tbs)
  Small white onions 1 Pound, peeled
  Parsley sprigs 12 , chopped
  Bay leaf 1
  Small fresh mushrooms 1⁄2 Pound
  Butter/Margarine 3 Tablespoon

Heat olive oil and butter in a heavy skillet.
Add meat and brown on all sides.
Remove from skillet to a 1 1/4 quart casserole having a cover; set aside.
Stir a mixture of flour, salt, and pepper into drippings in skillet.
Add the broth gradually, blending thoroughly.
Bring rapidly to boiling, stirring constantly; cook 1 to 2 minutes; remove from heat.
Blend in wine, onions, and parsley.
Pour over veal in casserole; add bay leaf.
Cover and bake at 325°F about 1 hour, or until meat is tender.
Cook mushrooms in the 3 tablespoons butter about 5 minutes.
Add to casserole and bake about 15 minutes longer.

Recipe Summary

Side Dish

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Veal Epicurean Recipe