Ingredients: |
Ingredients: 1 clove garlic, slightly crushed
1 tbs. butter,
1/4 cup finely chopped onion,
2 1/2 cups sliced fresh mushrooms,
1 bay leaf,
3 tbs. butter,
3 tbs. all-purpose flour,
1 1/2 cups beef broth,
3/4 cup dairy sour cream,
3 tbs. all-purpose flour,
1/2 cup all-purpose flour,
1/2 tsp. salt,
1/8 tsp. pepper
2 pounds veal scaloppine (or pork cutlets), cut into 8 serving-size pieces,
1/4 cup butter,
Hot cooked spaetzle (or noodles)
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Directions: |
Directions:1. For Esterhazy Sauce: In a large skillet, cook and stir garlic in 1 tablespoon butter for 2 minutes over medium heat. Remove and discard garlic. Add finely chopped onion; cook and stir till tender, but not brown. Add the sliced fresh mushrooms and bay leaf. Cook the mixture till the mushrooms are tender.
2. For a roux, in a medium saucepan, melt the 3 tablespoons butter; stir in the 3 tablespoons all-purpose flour till smooth. Cook over low heat for 15 minutes or till mixture turns a copper color, stirring occasionally.
3. Slowly add broth to roux. Combine sour cream and 3 tablespoons all-purpose flour. Add to roux and cook and stir till thickened and bubbly; cook for 1 minutes more. Add to mushroom mixture and heat through. Keep warm.
4. In a shallow dish, combine flour, salt and pepper. Coat veal with mixture.
5. In a 12-inch skillet, cook the veal in butter over medium-high heat in batches about 2 minutes per side or till browned, turning once. Remove from skillet; drain on paper towels and keep warm. Discard bay leaf from Esterhazy Sauce; spoon over veal and serve with hot cooked noodles or spaetzle. |
This recipe for Count Esterhazy Schnitzel is from