Veal with Creamy Mushroom Sauce
This I made as my husband went the butchers one day and bought home two days worth of veal schnitzels to cook with. I don't like freezing schnitzels as I find they stew when cooking and dry out a little. So after making veal saltimbocca one day, the next day I wanted to try something else.
This was delicious, accompanied with creamy potatoes and some broccoli, it was real comfort food. It was very quick to make and very simple which I like.
I like to take the veal out of the refrigerator 30 minutes to an hour before I start cooking, this ensures it comes to room temperature and doesn't stew while I cook it.
This was delicious, accompanied with creamy potatoes and some broccoli, it was real comfort food. It was very quick to make and very simple which I like.
I like to take the veal out of the refrigerator 30 minutes to an hour before I start cooking, this ensures it comes to room temperature and doesn't stew while I cook it.
Recipe
8 veal steaks
1 small onion, finely chopped
250g mushrooms, thinly sliced
4 tablespoons oil or 30g butter
1/4 cup dry sherry
2 teaspoons plain flour
1/2 cup beef stock
Salt and pepper, to taste
4 tablespoons cream
1 small onion, finely chopped
250g mushrooms, thinly sliced
4 tablespoons oil or 30g butter
1/4 cup dry sherry
2 teaspoons plain flour
1/2 cup beef stock
Salt and pepper, to taste
4 tablespoons cream
Pound the veal steaks out thinly.
Heat a large frying pan over high heat. When really hot, add 1 tablespoon of the oil or the butter. Add two veal schnitzels fry for 30 seconds to 1 minute on each side, turning once, remove from pan. Cover loosely with foil to keep warm while you repeat with the remaining veal.
Heat a large frying pan over high heat. When really hot, add 1 tablespoon of the oil or the butter. Add two veal schnitzels fry for 30 seconds to 1 minute on each side, turning once, remove from pan. Cover loosely with foil to keep warm while you repeat with the remaining veal.
Reduce the heat to medium-high, add the onion to the frying pan, cook for 3-4 minutes until they start to soften. Add the mushrooms, fry for 2-3 minutes, or until they start to soften.
Pour over the sherry, bring it to the boil, simmer uncovered for 20 seconds. Stir in the flour, mix well to remove all lumps of flour. Stir in the stock, bring to the boil, if it thickens too much add a little extra stock, if needed. Season with salt and pepper. Add the cream to the pan, stir through.
Return the schnitzels to the pan, bring back to a simmer, to reheat the meat. Serve immediately.
ENJOY!
ENJOY!
