Sunday, June 29, 2008

Vvvv- vabulous Veal!

Yeah, that was pushing the bounds of alliteration just a little. LOL.


Hubby has a rotten cold and can't taste a thing so this meal was absolutely wasted on him but as far as I'm concerned it was delicious. Really, where can you go wrong with veal, mushrooms and cream? The recipe book suggested serving it with pasta but we were in need of some vegies so vegies it was.


I'm off to Red Dirt Central for work for a couple of days so I'll be MIA until later in the week. Then I'll have news of our next holiday!


Veal with Mushrooms and Mustard Cream Sauce
Short-Order Cook


1 tablespoon olive oil
8 veal steaks
10g butter
1 clove garlic, crushed
150g button mushrooms, sliced thickly
1/3 cup dry white wine
1 tablespoon wholegrain mustard
1/2 cup cream
1/4 cup chicken stock
1 teaspoon fresh thyme leaves (I used dried thyme and added it earlier)


1. Heat oil in large non0stick frying pan; cook veal, in batches, until browned both sides and cooked as desired. Cover to keep warm.
2. Melt butter in same pan; cook garlic and mushrooms, (I added the dried thyme here) stirring until mushrooms just soften. Add wine and mustard; cook, stirring, 2 minutes. Add cream and stock; bring to boil. Reduce heat; simmer, uncovered, about 5 minutes or until sauce thickens slightly. Stir in thyme.
3. Divide veal equally among serving plates; top with sauce.



3 comments:

Claire said...

Looks good...like a stroganoff without the noodles! :-)

Fairlie said...

Yum. I love veal - especially with mushrooms!

Thanks for stopping by my blog - yes it is a small world! I know The Hills well too.

Iris Flavia said...

I guess I can truly say I never had veal! My bravest was lamp so far. And loin of venison once.

But yips, boeuf stroganoff comes to mind here, too, when I see the pic and I do like that - and haven´t had for... ages!

Well, you see, you inspire me! :-)
So, I hope you like I gave you the honour of the Arte y Pico Award.
You can look for details here, if you like.