Veal Chasseur
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 pounds veal cutlet, sliced 1/4-inch thick
1/4 cup butter
2 shallots, minced, or 2 tablespoons onion
1 small clove garlic, minced
1 pound mushrooms, sliced
1/2 cup dry white wine
2 tablespoons chopped parsley
1 teaspoon salt
freshly ground black pepper
brown sauce
Trim fat from veal and cut the meat into 1-inch pieces. Saute veal in butter for 10 minutes or until golden brown. Remove from skillet and keep hot. Saute shallots and mushrooms in butter remaining in skillet for 5 minutes. Add wine and simmer for 15 minutes or until the liquid is reduced by one half. Stir in brown sauce, parsley, salt, and pepper. Add meat and simmer for 5 minutes.
Serves 6.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 pounds veal cutlet, sliced 1/4-inch thick
1/4 cup butter
2 shallots, minced, or 2 tablespoons onion
1 small clove garlic, minced
1 pound mushrooms, sliced
1/2 cup dry white wine
2 tablespoons chopped parsley
1 teaspoon salt
freshly ground black pepper
brown sauce
Trim fat from veal and cut the meat into 1-inch pieces. Saute veal in butter for 10 minutes or until golden brown. Remove from skillet and keep hot. Saute shallots and mushrooms in butter remaining in skillet for 5 minutes. Add wine and simmer for 15 minutes or until the liquid is reduced by one half. Stir in brown sauce, parsley, salt, and pepper. Add meat and simmer for 5 minutes.
Serves 6.