Even the DH said he would like to try again (even though he did overcook the veal a tad - I prepped he cooked) but he would like to add a little zing with some paprika (sub sour cream for the cream and you have a stroganoff). For allergy reasons I did have to sub spring onion/scallion for the the onion. We served it over bow tie pasta and with steamed vegetables and thoroughly enjoyed, thank you Chickee, made for Aussie/Kiwi Swap #42 July 2010.
This was lovely. My only complaint was it was a bit lacking in terms of colour / flavour. I think some chopped flatleaf parsley stirred in at the end would have made all the difference! But a great base recipe. I doubled the flour, which allowed me to leave out the cornstarch.
So very delicious. This was two dinner servings and two lunch servings for us. I happened to have huge mushrooms that I sliced thick to mimic the veal strips. For the veal i got a deal on veal shoulder chops (really more like a steak) that worked beautifully. The wine cooks down so that it is not overwhelming but provides a lovely underpinning for the rest of the ingredients. I used half and half instead of full cream. This recipe caught my attention as I have posted a similar one for the microwave, using leftovers - Julienne of Veal/Poultry/Pork (Microwave) . Anyway, I served this with peas and saffron rice - just float a pinch of saffron threads on the water - you end up with a pretty, mottled rice.
This was a quick, simple and very tasty dish! I used extra light cream to reduce the fat, and the sauce still came together beautifully. I was hoping it would taste like a veal dish we had last time we were in Switzerland, and it is very close, so we were really excited. Thanks Chickee!