prep 0:15 total 0:40
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.
I don't exactly where it comes from but it is usually cooked in the mediterranean cuisine
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