|Olive oil||2 Tablespoon|
|Veal scallops||4 Medium, cut into strips|
|Mushrooms||1⁄2 Pound, cleaned|
|Dry shallot||1 , peeled, finely chopped|
|Chicken stock||2 Cup (32 tbs), heated|
|Sour cream||1⁄4 Cup (4 tbs)|
|Parsley||1 Teaspoon, chopped|
? Heat half of butter and half of oil in frying pan over medium heat. Add half of veal and cook 1 minute. Turn strips over, season and cook 1 more minute. Remove veal and set aside.
? Add remaining veal to pan and repeat procedure. Set all veal aside.
? Heat remaining butter and oil in same pan. Add mushrooms and shallot. Season and cook 4 minutes.
? Sprinkle flour over mushrooms, stir and cook 1 minute.
? Mix in chicken stock and cook 6 minutes over low heat.
? Add veal to pan. Stir in sour cream and simmer 2 minutes. Sprinkle with parsley and serve.