A true family classic. Tender veal simmered in a rich mushroom and cream sauce, this is the kind of comforting meal that never goes out of style. Popular throughout the 1980s and 1990s, veal scallopini was a dinner party favourite...elegant enough to impress guests, yet simple enough to prepare on a weeknight. Serve it with buttery fettuccine, creamy mashed potatoes or crusty bread to soak up every last bit of the sauce.
A true family classic, that is ready in less than 30 minutes. Tender veal in a rich mushroom and cream sauce, this comforting dish was a popular dinner party favourite throughout the 1980s and 1990s. Simple to make and delicious served with buttery fettuccine, mashed potatoes or crusty bread.
Ingredients
4 veal steaks
1 small onion, finely chopped
150 grams mushrooms, thinly sliced
30 grams butter
2 teaspoons plain flour
1 cup water
1 beef stock cube, crumbled
Salt and pepper to taste
2 tablespoons cream
Directions
Remove any excess fat from the veal steaks and gently pound them until thin. Thinly slice the mushrooms.
Melt the butter in a shallow frying pan. Once foaming, cook the veal steaks quickly for 1 to 2 minutes each side. Remove from the pan and set aside.
Add the onion to the same pan and cook for 1 to 2 minutes. Stir in the flour and cook briefly.
Pour in the water and sherry (if using), stirring continuously. Add the crumbled beef stock cube and bring the sauce to the boil.
Return the veal steaks to the pan and add the mushrooms. Season with salt and pepper.
Cover and simmer very gently for 5 minutes, stirring occasionally, until the mushrooms are tender and the sauce has thickened slightly.
Stir through the cream and heat gently. Top with some freshly chopped parsley.
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