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Veal Gourmet

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  Canned water chestnuts 5 Ounce
  Canned sliced mushrooms 3 Ounce
  Dry red wine 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Marjoram 1⁄8 Teaspoon
  Monosodium glutamate 1⁄4 Teaspoon
  Thick veal chops 4 3⁄4 Inch
  Shortening 2 Tablespoon
  Cornstarch 2 Tablespoon
  Paprika To Taste

Drain water chestnuts and mushrooms; reserve liquid.
Slice water chestnuts paper thin.
Combine wine, salt, marjoram and monosodium glutamate in shallow dish; marinate chops for at least 1 hour in mixture.
Drain; reserve marinade.
Brown chops in hot shortening in skillet; add marinade.
Simmer, covered, for 30 minutes or until chops are tender.
Combine reserved liquids and cornstarch; stir into veal mixture.
Add water chestnuts and mushrooms; blend well.
Simmer, stirring until thickened.
Sprinkle with paprika before serving.

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