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Veal scaloppine

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Ingredients/Components

oil - 8 Tbsp
warm water - 4 bouillon
salt and pepper to taste - 1 item
Burgundy wine - 2 c
whole bay leaves - 4 item
small onions, finely chopped - 4 item
veal - 3 lb
cloves garlic, finely cut - 4 item
carrots, finely cut - 4 item
mushrooms, finely cut - 24 item

How to make veal scaloppine:

Note: Using three pounds of veal gives more gravy if you steam it longer.

To make the sauce, first brown the onions and garlic in oil until yellow. Add salt and pepper. Then add mushrooms, carrots and whole bay leaves. (Note: Remove bay leaves before serving.) Cover and simmer for 2 to 8 minutes. Add dissolved bouillon and wine. Cover and simmer for 15 minutes more. Cut stewing veal into 1/2-inch strips. Dredge strips in flour and fry until golden brown on all sides. Add sauce. Cover and simmer for 15 to 25 minutes or until tender. When you put it on the platter, sprinkle a little lemon juice on the meat or cut lemon wedges and let everyone squeeze to individual taste preference.

You can substitute chicken for the veal with no changes in the recipe. Serves 6 to 8 people.

Recipe categories: Main dish, Beef, Veal.

Rating:

3.8

Average rating: 3.8, total votes: 9

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