Veal Cutlets With Creamy Semolina and Mushrooms

Submitted by The Normans

"Sourced again from Donna Hay Magazine Number 56. One of our most favourtie new meals!!! We couldn't get swiss brown mushrooms, so used portobella instead - still yum! Couldn't source fontina cheese either so used a mix of all the odds and ends in the fridge - even yummier! It helps if you have sous chef to cook the semolina whilst you tend to the veal and sauce."

 

• Ready In: 25mins
• Ingredients: 14
• Serves: 2

ingredients

• 2 veal rib eye steaks
• olive oil, for brushing
• sea salt
• black pepper, cracked
• 20 g butter
• 200 g small swiss brown mushrooms, halved
• 60 ml port wine
• 125 ml beef stock
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar
• 250 ml milk
• 40 g semolina
• 50 g Fontina cheese
• 60 ml single cream (pouring)

directions

1. Brush veal with olive oil and season on both sides.
2. Cook for 5 minutes each side or until cooked until your liking (We like medium rare, so did 3 each side).
3. Remove from pan and keep warm.
4. Add butter and mushrooms, season with salt and pepper and cook for 5 minutes or until golden.
5. Add port, bring to the boil and cook for 1 minute.
6. Add the stock, sugar and vinegar and cook for 6-8 minutes, stirring until slightly thickened. Set aside.
7. Place the milk in a saucepan over high heat and bring to the boil. Gradually whisk in semolina until thickened. Remove from heat, add the cheese and cream and stir to combine.
8. Place semolina mixture on each plate and top with veal and mushroom sauce to serve.