Veal Chasseur

photo by Sageca
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- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 6 veal scallopini
- 1⁄4 cup flour
- salt and pepper
- 1 tablespoon oil
- 1 tablespoon butter
- 1 large shallot, chopped
- 1⁄2 lb cremini mushroom, sliced
- 2 garlic cloves, crushed
- 1⁄2 cup chicken broth
- 1⁄4 cup red wine
- 1 (34 g) package knorr demi glace gravy mix
- 1 tablespoon tomato paste
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
Sageca
Canada
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!