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Veal Medallions with Wild Mushrooms Recipe

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This recipe for Veal Medallions with Wild Mushrooms is from The Green Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T olive oil
8 oz. veal scallops
2 T flour

1 T butter
1 lb. mixed wild mushrooms such as portobello, shitake or crimini, stemmed and sliced
1 tsp. chopped fresh rosemary (or ˝ tsp. dried)
2 garlic cloves, chopped
2 T brandy
˝ c chicken broth
˝ c beef broth
˝ c whipping cream
1T chopped fresh parsley
Directions:
Directions:
Heat oil in heavy large skillet over medium high heat. Season veal with salt and pepper. Coat veal with flour, shaking off excess. Add veal to skillet and sauté in batches until golden brown, about 2 minutes per side. Transfer veal to plates. Tent with foil to keep warm.

Melt butter in same skillet over medium heat. Add mushrooms and rosemary; sauté until mushrooms are tender and golden brown, about 5 minutes. Add garlic; sauté 2 minutes. Add brandy and sauté about 1 minute until almost all liquid evaporates. Add both broths. Bring to boil, scraping up any browned bits. Add cream; boil until reduced to sauce consistency, about 10 minutes. Season with salt and pepper.

Spoon sauce over veal. Sprinkle with parsley and serve.

 

 

 

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