VEAL SCALLOPS WITH MUSHROOMS AND HERBS – Beef Veal Food Recipes

VEAL SCALLOPS WITH MUSHROOMS AND HERBS – Beef Veal Food Recipes

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    Recipe ingredients and directions:

    1/4 cup finely chopped shallot

    1 garlic clove, minced

    1/2 teaspoon dried sage, crumbled

    2 1/2 tablespoons olive oil

    1/4 pound fresh shiitake mushrooms, stems discarded, caps sliced

    1/4 pound white mushrooms, sliced

    3/4 cup dry white wine

    1/2 pound veal scallops (each about 1/8 inch thick)

    flour seasoned with salt and pepper for dredging

    2/3 cup chicken broth

    1/4 cup heavy cream

    2 tablespoons minced fresh parsley leaves (preferably flat-leafed)

    In a heavy skillet cook the shallot, the garlic, and the sage in

    1 tablespoon of the oil over moderately low heat, stirring, until

    the shallot is softened, add the mushrooms and salt and pepper to

    taste, and cook the mixture over moderate heat, stirring, until

    the mushrooms are tender and all the liquid they give off is

    evaporated. Add 1/4 cup of the wine, simmer it until it is evaporated,

    and transfer the mixture to a bowl.

    Dredge the veal in the seasoned flour, shaking off the excess. In

    the skillet, cleaned, heat the remaining 1 1/2 tablespoons oil over

    moderately high heat until it is hot but not smoking and in it saut

    the veal for 1 minute on each side, or until it is golden. Transfer

    the veal to a platter and keep it warm.

    Add the remaining 1/2 cup wine to the skillet and deglaze the

    skillet over moderately high heat, stirring and scraping up the

    brown bits, until the wine is reduced to glaze. Add the broth, boil

    the liquid until it is reduced by half, and stir in the cream, the

    mushroom mixture, and salt and pepper to taste.

    Simmer the sauce until it is thickened slightly, stir in the parsley,

    and pour the sauce over the veal. Serves 2

    Category: Beef Veal Recipes

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