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Veal Patties And Mushrooms

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  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
  Salt 3⁄4 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Very Easy

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