Veal With Wine And Mushrooms Recipe
Ingredients
| Veal | 1 1⁄4 Pound | |
| Flour | 2 1⁄2 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Ground pepper | 1⁄8 Teaspoon | |
| Olive oil | 4 Tablespoon | |
| Butter/Margarine | 2 Tablespoon (For Greasing) | |
| Garlic | 2 Clove (10 gm), minced | |
| Chopped onion | 1⁄4 Cup (4 tbs) | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Beef bouillon | 1 Cup (16 tbs) | |
| Dry white wine | 1 Cup (16 tbs) | |
| Chopped parsley | 1 Tablespoon |
Directions
Pound veal until very thin.
Mix together flour, salt, and pepper.
Dredge veal in flour mixture.
Heat olive oil in skillet; brown veal on both sides.
As meat browns, transfer it to greased casserole.
When all veal is browned, add garlic, onion, and mushrooms to skillet; brown.
Spoon over veal in casserole.
Add bouillon and wine to skillet.
Heat and scrape crust.
Pour mixture over veal.
Cover bake in 350°F toaster oven 30 to 35 minutes.
Remove cover, sprinkle with pars ley, and bake for another 10 minutes
Mix together flour, salt, and pepper.
Dredge veal in flour mixture.
Heat olive oil in skillet; brown veal on both sides.
As meat browns, transfer it to greased casserole.
When all veal is browned, add garlic, onion, and mushrooms to skillet; brown.
Spoon over veal in casserole.
Add bouillon and wine to skillet.
Heat and scrape crust.
Pour mixture over veal.
Cover bake in 350°F toaster oven 30 to 35 minutes.
Remove cover, sprinkle with pars ley, and bake for another 10 minutes
Chef
