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Full Online Book HomeLearning KitchenVegetables - Veal (or Pork) With Mushroom Cream Sauce
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Vegetables - Veal (or Pork) With Mushroom Cream Sauce Post by :hccII Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3299

Click below to download : Vegetables - Veal (or Pork) With Mushroom Cream Sauce (Format : PDF)

Vegetables - Veal (or Pork) With Mushroom Cream Sauce

Meat:
1 lb. veal cutlets or sliced pork tenderloin, pounded to about 1/8 inch thick
1 cup flour
Salt and pepper to taste
1/4 tsp. dried thyme
1/4 tsp. dried rubbed sage
Olive oil for sauteing

Mushroom Sauce:
1 cup sliced mushrooms, either wild or standard, but fresh
2 tsp. minced garlic
Salt and pepper to taste
1/2 cup dry vermouth
1 cup chicken broth
1/4 tsp. dried or fresh thyme
1/4 tsp. rubbed or fresh sage
1 cup cream
Chopped fresh parsley for garnish


On a plate or piece of waxed paper, combine the flour and seasonings. Dredge the pieces of meat in the flour mixture, coating both sides. Shake off excess. Heat the oil in a large, nonstick skillet over high heat. Saute the meat until lightly browned, 1-2 minutes per side. Put in oven on "warm".

In same skillet, add more oil if needed and saute the mushrooms over medium high heat for about 2 minutes. Add the garlic, salt and pepper; saute another minute. Add the vermouth or wine, and reduce for 1 minute. Then add the chicken broth, thyme and sage. Reduce by half. Add the cream and reduce until thickened, about 5 minutes. Return the veal to the pan and let simmer just until heated, about 2 minutes. Sprinkle with parsley and serve with rice or noodles topping the starch with some of the sauce.
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