prep 0:15       total 0:40


2 servings



4 veal steaks
1 oz. butter
1 sm. brown onion, chopped finely
1/8 qt. dry sherry
2 tsp. plain flour
1/8 qt. beef stock
4-3/8 oz. mushrooms, sliced thinly
2 tbsp. cream


Remove fat from veal, pound veal out thinly. Melt butter in large frying pan, cook veal while butter is foaming, about 3 minutes, turning once. Remove from pan, cook onion until soft. Pour in sherry. Bring sherry to a boil; stir in blended flour and stock, stir until sauce comes to a boil. Return veal to pan. Add mushrooms, mix well. Cover pan and simmer gently for 10 minutes. Stir in cream, stir until heated through.

Author's Comments

I don't exactly where it comes from but it is usually cooked in the mediterranean cuisine

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