Veal Chasseur

Recipe by Sageca
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

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.