Veal  Scallopini

 

 

 

 

INGREDIENTS:

2 (4 ounce) veal cutlets

2 tablespoons all-purpose flour

3 tablespoons butter, divided

1 tablespoon olive oil

1/4 pound fresh mushrooms, thinly sliced

1/3 cup chicken broth

2 teaspoons minced fresh parsley

salt and pepper to taste

 



DIRECTIONS:

 

Flatten cutlets to 1/8 inch. thickness.

(Place meat on a solid, level surface, or between sheets of waxed paper,

 and pound thinly with a mallet or moistened cleaver.)

 

In a resealable plastic bag, combine the flour, salt and pepper.

 

Add veal; seal bag and shake to coat evenly.

 

In a skillet, heat 2 tablespoons butter and oil.

Add veal; cook over medium heat for about 1 minute on each side or until juices run clear.

Remove from skillet and keep warm.

 

Add mushrooms to skillet; cook and stir for 2 to 3 minutes or until tender.

Spoon over veal.

 

Stir broth into skillet, stirring up any browned bits.

Add parsley and remaining butter; cook and stir 2 minutes longer or until slightly thickened.

 

Pour over veal and mushrooms.

 

 

Serves 2

 

 

 

 

 

Beef  Burgundy  over  Noodles

 

 

 

 

INGREDIENTS:
 

1/2 pound boneless sirloin steak, cut into 1/4 inch strips

2 tablespoons diced onion

2 teaspoons butter

1 1/2 cups quartered fresh mushrooms

3/4 cup dry red wine or beef broth

1/4 cup plus 2 tablespoons water, divided

3 tablespoons minced fresh parsley, divided

1 bay leaf

1 whole clove (optional)

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon all-purpose flour

1/2 teaspoon browning sauce (optional)

1 1/2 cups hot cooked egg noodles

 


 

DIRECTIONS:

 

IN A DUTCH OVEN

 

In a Dutch oven or nonstick skillet, brown beef and onion in butter over medium heat.

 

Add the mushrooms, wine or broth, 1/4 cup water, 2 tablespoons parsley,

bay leaf, clove, salt and pepper.

Bring to a boil.

Reduce heat; cover and simmer for 1 hour or until beef is tender.

 

Combine flour and remaining water until smooth; stir into beef mixture.

Bring to a boil; cook and stir for 2 minutes or until thickened.

 

Discard bay leaf and clove.

 

Stir in browning sauce if desired.

 

Serve over noodles.

 

Sprinkle with remaining parsley.

 

 
Serves 2

 

 

 

 

 

Veal  Marsala

 

 

 

 

INGREDIENTS:

2 pounds veal cutlets

1/4 cup all-purpose flour

1/2 teaspoon seasoning salt

1/2 cup butter

2 tablespoons olive oil

3/4 pound fresh mushrooms, quartered

1/4 cup Marsala wine

 


 

DIRECTIONS:

 

Flatten cutlets to 1/8 inch. thickness.

(Place meat on a solid, level surface, or between sheets of waxed paper,

 and pound thinly with a mallet or moistened cleaver.)

 

In shallow dish, combine flour and seasoning salt.

Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.

 

In a large skillet over medium-high heat, melt butter with oil.

Cook floured cutlets on both sides until brown.

Add mushrooms.

Reduce heat to low, cover and cook 10 minutes.

 

Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot.

 

Serve immediately.

 

 

Serves 6

 

 

 

 

 

             

   

    

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