Entrée – Beef
Sautéed Veal with Mushroom Cream

This recipe was featured on "You're the Chef" episode #411. Buy this episode from WVIA.

Yield: four portions

Ingredients:

Mushroom Cream Sauce
1/2 c.	water
1 c.	heavy cream
1/2 c.	cream sherry
bun.	reserved mushroom stems, from mushroom strudel recipe
1 each	sprig, fresh thyme
1 each	bay leaf
1 Tbsp.	clarified butter
1/8 c.	all-purpose flour
Veal
1 Tbsp.	fresh marjoram, stripped and chopped
1 Tbsp.	fresh parsley, stripped and chopped
1/2 c.	all-purpose flour
1 tsp.	salt
1/2 tsp.	ground black pepper
1 lb.	veal scalloppine, cut into 12 pieces

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Mushroom Cream Sauce procedure:
In a small saucepot, simmer the water, cream, sherry, mushroom stems, thyme and bay leaf for about 1/2 hour. Strain the stems and herbs and discard, returning the mushroom cream to low heat. Combine the butter and flour in a small saucepot and cook until the mixture smells lightly toasted and is lightly browned. Whisk a little roux at a time into the hot mushroom cream, increase the heat to medium, and stir. The cream should be the consistency of medium sauce, coating the back of a spoon. Hold warm.

Veal procedure:
Combine the flour, spices and herbs. Coat the veal in the seasoned flour. Sauté over high heat for about 1 minute on each side, until the pieces and browned and fully cooked.

Serve the veal napped with the mushroom cream sauce.