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Meats: Swiss Julienne of Veal *

Source of Recipe

Riverfest


Recipe Introduction

This is good with butter roasted potatoes or noodles.

List of Ingredients

2 pounds veal cutlet -- boneless
3 tablespoons butter
2 tablespoons shallot -- chopped
3 tablespoons flour
1 cup light cream
1/2 cup dry white wine
1 cup mushroom -- sliced



Recipe

Cut meat into 1/8-1/4: thick. Sprinkle with salt, pepper and paprika. Heat skillet and melt butter til bubbly; add shallots and saute til softened. Add veal and cook over medium high heat until no longer pink (approx. 4 minutes). Remove meat to a bowl. Stir flour into pan drippings. Cook, stirring, til thickened and smooth. Add mushrooms and cooked meat to sauce. Cook, stirring frequently, about 5 minutes.