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Veal Chasseur


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Why I Love This Recipe

Wonderful recipe I found in my Cordon Bleu Cookbook. I admit I took a few shortcuts but it still comes our spectacular

NOTES:

Serve with rice pilaf or a bed of noodle.

This dish can be prepared ahead and finished off just before serving.


Ingredients You'll Need

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


Directions

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.


Questions, Comments & Reviews


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