Veal Chasseur
  • 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
  1. Pound the scaloppine a bit to tenderize the meat.
  2. Heat oil and butter medium high.
  3. Mix together flour salt and pepper.
  4. Lightly flour the meat.
  5. Add the scaloppine; sauté until a bit brown on both sides and almost cooked.
  6. Remove from pan; set aside.
  7. Add shallots and garlic and cook 2 minutes.
  8. Add mushrooms; cook another 3 minutes.
  9. Deglaze by slowly whisking in red wine; add chicken broth, Demi Glace and finally tomato paste.
  10. Taste to adjust salt and pepper.
  11. When ready to serve; heat sauce and add the veal scaloppine.
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.