- 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.
Serve with rice pilaf or a bed of noodle.
This dish can be prepared ahead and finished off just before serving.