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
1 tablespoon olive oil
8 veal steaks
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.