Veal Scaloppine With Burgundy Recipe
Ingredients
| 2 lbs. thin veal round steak | ||
| Tomatoes | 3 Cup (16 tbs), sieved | |
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Oregano | 1/2 Teaspoon, crushed | |
| Snipped parsley | 1 Tablespoon | |
| Olive oil | 6 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Flour | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| 1 lb. fresh mushrooms, sliced lengthwise | ||
| 2 medium-sized onions, chopped | ||
| 1/2 cup red Burgundy | ||
Directions
Pound veal until very thin.
Cut into 2-inch pieces; set aside.
Combine the tomatoes, salt, pepper, oregano, and parsley in a large saucepan.
Bring to boiling and simmer, uncovered, 15 minutes, stirring occasionally.
Remove from heat.
Meanwhile, heat the oil with garlic in a large skillet.
Pour off all but 2 tablespoons of the garlic-flavored oil and reserve.
Coat veal pieces with a mixture of flour, salt, and pepper.
Add as many pieces to the hot skillet as will fit uncrowded;brown meat quickly on both sides.
Using a slotted spoon, transfer the meat to the tomato sauce.
Continue frying meat, using the reserved oil as needed, and transferring the meat to the sauce.
Heat the butter in a large skillet.
Add mushrooms and onions; cook about 5 minutes, turning occasionally.
Add to the meat and sauce along with the Burgundy; mix well.
Transfer to a chafing dish for buffet service.
Garnish with a border of finely snipped parsley.
Or, if prepared a day or two in advance of serving, cool, cover tightly, and store in refrigerator.
Cut into 2-inch pieces; set aside.
Combine the tomatoes, salt, pepper, oregano, and parsley in a large saucepan.
Bring to boiling and simmer, uncovered, 15 minutes, stirring occasionally.
Remove from heat.
Meanwhile, heat the oil with garlic in a large skillet.
Pour off all but 2 tablespoons of the garlic-flavored oil and reserve.
Coat veal pieces with a mixture of flour, salt, and pepper.
Add as many pieces to the hot skillet as will fit uncrowded;brown meat quickly on both sides.
Using a slotted spoon, transfer the meat to the tomato sauce.
Continue frying meat, using the reserved oil as needed, and transferring the meat to the sauce.
Heat the butter in a large skillet.
Add mushrooms and onions; cook about 5 minutes, turning occasionally.
Add to the meat and sauce along with the Burgundy; mix well.
Transfer to a chafing dish for buffet service.
Garnish with a border of finely snipped parsley.
Or, if prepared a day or two in advance of serving, cool, cover tightly, and store in refrigerator.
Chef
