Creamy Veal And Mushrooms Recipe
Ingredients
1 1/4 pounds lean boneless veal
Nonstick spray coating
1 14 1/2 ounce can beef broth
1/4 cup dry white wine or water
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1 bay leaf
8 ounces pearl onions, peeled, or 2 cups frozen small whole onions
8 ounces small whole mushrooms
1 cup evaporated skim milk
1/3 cup all purpose flour
1/8 teaspoon ground nutmeg
3 cups hot cooked noodles
1 tablespoon lemon juice
Directions
Trim separable fat from veal; cut veal into 1 inch pieces.
Spray a 3 quart saucepan with nonstick spray coating.
Preheat saucepan over medium heat.
Brown veal, half at a time, in hot saucepan.
Return all veal to saucepan.
Add beef broth, wine or water, thyme, salt, and bay leaf.
Bring to boiling; reduce heat.
Cover and simmer for 45 minutes.
Halve any large fresh pearl onions.
Stir fresh or frozen onions and mushrooms into veal mixture.
Return to boiling; reduce heat.
Cover and simmer for 15 minutes more or till onions and mushrooms are tender.
Combine evaporated skim milk, flour, and nutmeg.
Add to veal mixture.
Cook and stir till thickened and bubbly.
Cook and stir for 1 more minute.
Remove from heat.
Discard bay leaf.
Stir in noodles and lemon juice.
Spray a 3 quart saucepan with nonstick spray coating.
Preheat saucepan over medium heat.
Brown veal, half at a time, in hot saucepan.
Return all veal to saucepan.
Add beef broth, wine or water, thyme, salt, and bay leaf.
Bring to boiling; reduce heat.
Cover and simmer for 45 minutes.
Halve any large fresh pearl onions.
Stir fresh or frozen onions and mushrooms into veal mixture.
Return to boiling; reduce heat.
Cover and simmer for 15 minutes more or till onions and mushrooms are tender.
Combine evaporated skim milk, flour, and nutmeg.
Add to veal mixture.
Cook and stir till thickened and bubbly.
Cook and stir for 1 more minute.
Remove from heat.
Discard bay leaf.
Stir in noodles and lemon juice.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
