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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Wonderful recipe I found in my Cordon Bleu Cookbook. I admit I took a few shortcuts but it still comes our spectacular. Ingredients:
6 veal scallopini |
1/4 cup flour |
salt and pepper |
1 tablespoon oil |
1 tablespoon butter |
1 large shallot, chopped |
1/2 lb cremini mushroom, 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 |
Directions:
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.
12. Serve with rice pilaf or a bed of noodle.
13. This dish can be prepared ahead and finished off just before serving.
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