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Entrée – Beef
Sautéed Veal with Mushroom Cream |
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This recipe was featured on
"You're the Chef" episode #411.
Buy this episode from WVIA.
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Yield: four portions
Ingredients:
Mushroom Cream Sauce
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1/2 c. |
water |
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1 c. |
heavy cream |
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1/2 c. |
cream sherry |
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bun. |
reserved mushroom stems, from mushroom strudel recipe |
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1 each |
sprig, fresh thyme |
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1 each |
bay leaf |
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1 Tbsp. |
clarified butter |
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1/8 c. |
all-purpose flour |
Veal
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1 Tbsp. |
fresh marjoram, stripped and chopped |
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1 Tbsp. |
fresh parsley, stripped and chopped |
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1/2 c. |
all-purpose flour |
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1 tsp. |
salt |
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1/2 tsp. |
ground black pepper |
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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.
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