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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Veal Julienne Scallopini Recipe

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This recipe for Veal Julienne Scallopini is from The Schnauzer Family Cookbook, 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:  
1 1/2 pounds Veal Steak
4 Tbsp. Butter, divided
1/2 cup Water
1 tsp. Basil
1 med. Green Pepper, diced
1 cup thinly sliced Onions
1 can (6 oz.) Sliced Mushrooms, drained and broiled
1 can (15 oz.) Tomato Sauce
1/2 cup canned Water Chestnuts, halved or chopped
Hot Pepper Sauce to taste
1 tsp. Worcestershire Sauce
Salt and Pepper to taste
1/2 cup Dry Sherry
1 cup Dairy Sour Cream
Directions:
Directions:
Cut veal into julienne strips and brown in 2 tablespoons butter, stirring often to prevent burning. Add water and basil. Simmer for 20 minutes. Meanwhile, cook green pepper and onions in 2 more tablespoons butter until soft but not brown. Add to veal with mushrooms, tomato sauce, and water chestnuts. Mix well. Simmer 15 minutes longer. Stir in a few drops of hot pepper sauce, 1 teaspoon Worcestershire Sauce, salt and pepper to taste and sherry. Simmer 5 minutes. Lower heat, and slowly stir in the sour cream.
Number Of Servings:
Number Of Servings:
6

 

 

 

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