Emince De Veau a La Creme

"Pierre Franey's. I like to serve this with Recipe #23186 and Recipe #23186."
 
Emince De Veau a La Creme created by Karen Elizabeth
Ready In:
25mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@BarbryT
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  1. Karen Elizabeth
    Emince De Veau a La Creme Created by Karen Elizabeth
  2. Karen Elizabeth
    Emince De Veau a La Creme Created by Karen Elizabeth
  3. Karen Elizabeth
    Very good, made this for family dinner last night and everyone really enjoyed it. Easily prepared, I thought about serving it with pasta but went with rice in the end, and herb-stuffed tomatoes to accompany. I love the rosti suggestion also! Another time! Thanks for a lovely recipe, made for Aus/NZ swap#31
     
  4. steve in FL
    This was exceptional! If you like stroganoff, you will LOVE this dish! If veal and prosciutto weren't so pricey, I would make this every week, without a doubt. I didn't feel the need to add salt, for the prosciutto was salty enough. The only thing I didn't like was that I couldn't pronounce it, lol.. I served this with the suggested poppy/peas pasta and will do both again! Thanks.
     
  5. Kim127
    Emince De Veau a La Creme Created by Kim127
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