Veal Chasseur - cooking recipe

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
Preparation
    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; saute 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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