“Posted for ZWT 7- Switzerland. I found this on epicurean.com.”
READY IN:
30mins
SERVES:
4
YIELD:
1 pan
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saute pan on medium-high heat, add 1 Tblsp. oil and 1 Tblsp. butter. When up to temperature without browning the butter, saute the veal for about 10 seconds on each side; set aside and keep warm.
  2. Add the rest of the butter and oil to the pan and saute the shallots and kidneys if using. Salt and pepper to taste. Saute until the shallots are almost translucent. Add the mushrooms, toss well and cook until the mushrooms are al dente.
  3. Remove everything with a slotted spoon and set aside with the veal.
  4. Add a good splash of wine (1/4-1/2 cup) and de-glaze the pan. As it reduces, add the same amount of cream, the garlic, and parsley and further reduce. To thicken, add a teaspoons of roux and blend in well for a few minutes.
  5. Take a taste and texture test and adjust as required.
  6. Return the veal and mushroom mixture to the pan and cook just long enough to heat through. Serve with Stracciatella.

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