Veal and mushrooms supreme

Yield: 1 Servings

Measure Ingredient
4 tablespoons Butter, divided
1 pounds Flattened veal cutlets
2 cups Sliced fresh mushrooms
½ cup Finely-chopped onion
2 tablespoons Flour
1 teaspoon Chicken bouillon mix
½ teaspoon Salt
¼ teaspoon Dried rosemary leaves
1 cup Undiluted 2% Evaporated milk
½ cup Water or white wine

Melt 2 TB butter in alarge frypan. Brown meat, part at a time; keep warm.

In remaining 2 TB butter, sauté mushrooms and onion until tender and any liquid has evaporated. Blend in flour, bouillon mix, salt and rosemary.

Gradually stir in e. milk and water or wine. Cook and stir over med. heat until mixture comes to a boil and thickens. pour sauce over veal; garnish.

Makes 6 servings. Posted to EAT-L Digest 08 Mar 97 by Lilia Prescod <lprescod@...> on Mar 8, 1997

Similar recipes