Veal Chasseur

"Wonderful recipe I found in my Cordon Bleu Cookbook. I admit I took a few shortcuts but it still comes our spectacular."
 
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photo by Sageca photo by Sageca
photo by Sageca
Ready In:
30mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Pound the scaloppine a bit to tenderize the meat.
  • Heat oil and butter medium high.
  • Mix together flour salt and pepper.
  • Lightly flour the meat.
  • Add the scaloppine; sauté until a bit brown on both sides and almost cooked.
  • Remove from pan; set aside.
  • Add shallots and garlic and cook 2 minutes.
  • Add mushrooms; cook another 3 minutes.
  • Deglaze by slowly whisking in red wine; add chicken broth, Demi Glace and finally tomato paste.
  • Taste to adjust salt and pepper.
  • When ready to serve; heat sauce and add the veal scaloppine.
  • Serve with rice pilaf or a bed of noodle.
  • This dish can be prepared ahead and finished off just before serving.

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RECIPE SUBMITTED BY

I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!
 
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