A production of Pennsylvania College of Technology & WVIA Public Broadcasting

"You're the Chef"

Home

Recipe Contest

Tricks of the Trade

Cooking Keys

About "You're the Chef"

Host Bios

Episodes

Schedule

Bookshelf

Food Links

Ask Chef Paul

Penn College Home Page

Print this recipe. Bookmark and Share
Entrée – Beef
Sautéed Veal with Mushroom Cream
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
 


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.

Rate the Recipe
Other users' average rating of this recipe:
What others thought



Recipe Search
(ingredient, recipe name, or episode #)


Recipe Collection

Appetizers

Salads

Soups

Side Dishes

Casseroles

Entrées

Beef

Breakfast

Pasta

Pork/Lamb

Poultry

Seafood

Vegetarian

Desserts


 Comments to chef@pct.edu © 2001 Pennsylvania College of Technology