Veal Patties and Mushrooms
|Boneless veal shoulder||12 Ounce, cut into pieces|
|Chopped onions||3⁄4 Cup (12 tbs), divided|
|Ice water||2 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Cornstarch||2 Teaspoon, divided|
|Thyme leaves||1⁄4 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Sliced mushrooms||2 Cup (32 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Instant chicken broth and seasoning mix||1⁄2 Ounce, dissolved in 1/3 cup water (1/2 Packet)|
|Water||1⁄3 Cup (5.33 tbs) (For Dissolving Instant Chicken Broth And Seasoning Mix)|
|Chopped fresh parsley||1 Tablespoon (For Garnish)|
Grind veal with 1/4 cup onion, in meat grinder or food processor, until very fine.
Add ice water, parsley, 1 teaspoon cornstarch, salt, thyme, and pepper; mix until well combined.
Form meat mixture into 4 equal patties.
Transfer to rack that has been sprayed with nonstick cooking spray; place in baking pan and bake at 350°F.
for 10 minutes; turn and bake 10 minutes longer or until meat is done.
Spray a skillet with nonstick cooking spray; add remaining 1/2 cup onion and cook until lightly browned.
Add mushrooms and cook until softened.
Stir in water and simmer for 5 minutes.
Add patties and simmer 5 to 10 minutes longer.
Combine dissolved broth mix and remaining teaspoon cornstarch; stir into mushroom mixture and simmer 5 more minutes or until thickened.
Just before serving sprinkle patties with parsley.