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Veal Madeira

Tummy.Tucker's picture
Ingredients
  All purpose flour 1 Tablespoon
  Salt 1 Dash
  Pepper 1 Dash
  Veal cutlets 10 Ounce
  Margarine 1 Tablespoon, divided
  Madeira wine 1⁄2 Cup (8 tbs) (Medium-Sweet)
  Shallots 1⁄2 Cup (8 tbs), minced
  Garlic 1 Clove (5 gm), minced
  Wild mushrooms/Regular mushrooms 1 Cup (16 tbs), sliced (Porcini, Oyster)
  Tomato 1 Medium, blanched, peeled, seeded, and chopped
  Artichoke hearts 1⁄2 Cup (8 tbs), thawed if frozen
  Canned beef broth 1⁄2 Cup (8 tbs) (Ready-To-Serve)
Directions

MAKING
1) On a wax paper sheet or a paper plate, mix the flour, salt, and pepper together.
2) Dredge the veal in seasoned flour, coat evenly and reserve rest of the flour mixture.
3) In a 12-inch skillet, cook the veal in 2 teaspoons margarine until until evenly brown, remove and keep aside.
4) In the same skillet, stir in the wine, bring to a boil and cook over a high heat for about 1 minute, stirring occasionally until the alcohol is evaporated, then pour over the veal.
5) In the skillet, wipe and add rest of the margarine and heat until hot and bubbly.
6) Stir in the shallots and garlic, saute for 1 minute.
7) Stir in the mushrooms and cook for about 2 minutes, until the mushrooms release liquid,.
8) Sprinkle the reserved seasoned flour over vegetables and stir to mix.
9) Stir in the tomato, artichokes and broth, bring to a boil then cook on a low heat for about 3 minutes, until the mixture is slightly thickened.
10) Return the veal and wine into the skillet and simmer for about 2 minutes until the veal is thoroughly heated.

SERVING
11) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Veal
Interest: 
Everyday, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
35 Minutes
Ready In: 
60 Minutes
Servings: 
4

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