Emince De Veau a La Creme

Recipe by BarbryT
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Julienne veal and prosciutto.
  • Heat the butter and when hot (but not browning) add the veal and stir rapidly.
  • Salt and pepper. Add the prosciutto and stir fry briefly. Use a slotted spoon to remove the meat.
  • Add mushrooms to skillet and cook until wilted. Add the shallots and cook about a minute, then add the wine.
  • Cook, stirring, until liquid is almost completely reduced, then add the cream.
  • Cook about 5 minutes over high heat, stirring. Add the meats and juices.
  • Combine and cook quickly until piping hot.
  • Check seasoning; salt and pepper as desired.
  • Serve immediately with rosti potatoes (traditional) or egg noodles.
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