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Veal and Mushrooms in Cream Sauce

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strive mightily, but eat and drink as friends.”
~ William Shakespeare, "The Taming of the Shrew"

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Friday, November 10, 2006

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Veal and Mushrooms in Cream Sauce
Bon Appétit August 1987

 
Bon Appetit

2 tablespoons vegetable oil
1 1/4 pounds veal cutlets, cut into 1/4-inch-wide strips
3/4 pound mushrooms, thinly sliced
4 small onions, minced
2 cups veal or beef demi-glace
1/2 cup dry white wine
1 1/2 cups half-and-half
1 cup whipping cream
Salt and freshly ground pepper

Heat oil in heavy large skillet over medium-high heat. Add veal and brown lightly on all sides, 2 to 3 minutes. Transfer to platter using slotted spoon. Add mushrooms to skillet and stir until brown, about 3 minutes. Add onions and cook until golden brown, stirring frequently, about 5 minutes. Add mushrooms and onions to veal. Increase heat to high. Add demi-glace and wine to skillet and bring to boil, scraping up any browned bits. Add half-and-half and cream and boil until sauce thickens, stirring constantly, about 5 minutes. Season with salt and pepper. Return veal, mushrooms and onions to skillet and stir until heated through. Serves 4.
 

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