18 mins
Ingredients for Veal and Creamed Mushrooms
Currently displaying quantities in US Imperial Measurements
How to Cook Veal and Creamed Mushrooms
- In this recipe, we are using veal escalops. A veal escalope is a flat piece of meat about ½" (1cm) thick. It is not a rib or cutlet or chop. You may think of an escalope as being a piece of boneless meat that has been thinned out using a mallet, rolling pin or merely butterflied. However, for veal, tenderising is quite unnecessary.
- Wash the mushrooms, slice them thinly, season with salt and freshly-ground black pepper and fry gently for a few minutes to remove some of the water. Meanwhile, sprinkle the veal escalops with a little salt and freshly-ground pepper, Place the butter in a frying pan over a moderate heat and fry the veal for 3-4 minutes on each side until golden brown.
- Once the veal is cooked, remove it from the pan and keep it warm on top of the mushrooms. Add the wine to the pan in which the veal was cooked and, with a wooden spoon or spatula, stir well to collect the meat juices from the veal. Bring the wine up to simmering and add the cream, Stir well without letting the mixture boil then add the veal and mushrooms and coat with the sauce. Place the veal onto serving plates and spoon the mushroom and cream mixture over the top. Serve immediately with Potato and Pea Nests... extravagance on a low budget!
GRAHAM'S HOT TIP:
Don't overcook your veal. It's a very tender form of beef and can quickly become chewy if overcooked.
Reviews of Veal and Creamed Mushrooms
September 16 2014 This is an absolutely fabulous dish. I didn't change a thing and made this simple recipe exactly as is. Served it just with mashed potatoes because there is plenty of "sauce" with the wine and cream. The flavor was fantastic! This one is a keeper for sure! valentina_2 (1 review) |
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