Veal With Mushrooms and Herbs Recipes

Ingredients :

3 tbsp butter or margarine

4 or 8 veal escalopes, depending on size

2 shallots, finely chopped

225 g mushrooms, sliced or left whole if small

30 ml flour

140 ml stock

30 ml chopped fresh thyme, or tarragon and parsley mixed

30 ml sherry

180 ml milk

salt and pepper

15 ml lemon juice

1. Melt the butter or margarine in a saute pan.
2. When foaming, add the veal and brown 2 minutes per side.
3. It may be necessary to brown the meat in several batches.
4. Remove the meat and add the shallots and cook 2 minutes without browning.
5. Add the mushrooms and cook a further 2 minutes, stirring often.
6. Stir in the flour and cook 1 minute.
7. Add the stock, herbs and sherry.
8. Stir well and bring the mixture to the boil.
9. Return the meat to the pan, cover and cook for 10-15 minutes.
10. When the veal is tender remove it and the mushrooms to a serving dish and keep warm.
11. Add the milk to the pan, season and stir well.
12. Increase the heat and allow the sauce to boil about 5 minutes to reduce.
13. Add the lemon juice.
14. Cover the veal escalopes and the mushrooms with the sauce before serving.
15. Additional chopped parsley may be used to garnish if desired.

Serves 4 - 6

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