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Thread: Veal Medallions with Mushroom-Wine Sauce ~ 4 points

  1. #1
    Join Date
    May 2000
    Suburb of Buffalo, NY


    I haven't bought veal for years, but wanted something different. However, this turned out to be a very, very, expensive recipe. The fancy, schmancy mushrooms are quite pricey, but well worth the flavor!
    Recipe from "The Complete Cooking Light Cookbook"

    I served this over mashed potatoes.

    2 tbsp all-purpose flour
    1/2 tsp salt, divided
    1/4 tsp black pepper, divided
    8 (2-ounce) pieces veal tenderloin (about 1/2" thick)
    2 tsp olive oil, divided
    1/4 cup minced shallots
    1 small garlic clove, minced
    1-1/4 cups diced shiitake mushroom caps (about 3 ounces)
    1 cup diced oyster mushroom caps (about 3 ounces)
    2 tbsp finely chopped fresh parsley
    1/4 tsp dried thyme
    1/4 cup dry white wine
    2/3 cup plus 1 tbsp no-salt-added beef both, divided
    1 tsp cornstarch

    1. Combine flour, 1/4 tsp salt, and 1/8 tsp pepper; sprinkle over both sides of veal. Heat 1 tsp oil in a non-stick skillet over med-high heat. Add veal; cook 3 minutes on each side or until browned Remove veal from skillet, and place on a serving platter; keep warm.
    2. Heat 1 tsp oil in a pan over med heat, Add shallots and garlic; saute 2 minutes, Add 1/4 tsp salt, 1/8 tsp pepper, mushrooms parsley, and thyme; saute 2 minutes, Add wine; saute 2 minutes. Add 2/3 cup broth; cook 3 minutes. Combine 1 tbs broth and cornstarch in a bowl, Add cornstarch mixture to skillet; cook until thick (about 1 minute), stirring constantly. Spoon over veal,
    Yield: 4 servings (serving size: 4 oz veal and 5 tablespoons sauce.)

    Laurie~~ Some people dream about success...while others wake up and work hard at it.
    ~~One of the "original" BCB's since Oct.1999~~

  2. #2
    Join Date
    May 2000
    Suburb of Buffalo, NY


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    Author unknown

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