6 veal scallopini
1/4 cup flour
salt and pepper
1 tablespoon oil
1 tablespoon butter
1 large shallot, chopped
1/2 lb cremini mushrooms, sliced
2 garlic cloves, crushed
1/2 cup chicken broth
1/4 cup red wine
1 (34 g) package knorr demi glace gravy mix
1 tablespoon tomato paste
Pound the scaloppine a bit to tenderize the meat.
Heat oil and butter medium high.
Mix together flour salt and pepper.
Lightly flour the meat.
Add the scaloppine; sauté until a bit brown on both sides and almost cooked.
Remove from pan; set aside.
Add shallots and garlic and cook 2 minutes.
Add mushrooms; cook another 3 minutes.
Deglaze by slowly whisking in red wine; add chicken broth, Demi Glace and finally tomato paste.
Taste to adjust salt and pepper.
When ready to serve; heat sauce and add the veal scaloppine.
Pairs Well With
Wonderful recipe I found in my Cordon Bleu Cookbook. I admit I took a few shortcuts but it still comes our spectacular
Serve with rice pilaf or a bed of noodle.
This dish can be prepared ahead and finished off just before serving.