BETH'S VEAL VERMOUTH WITH MUSHROOMS
This recipe was given to me by my childhood friend, Beth, who is a great cook. This dish could be made ahead of time and reheated in the oven. Even my kids like it.
Provided by Oolala
Categories Veal
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Flatten veal to 1/4 of an inch thick.
- Cut into 2 inch squares and coat with flour.
- Melt butter in a skillet and sauté veal pieces, a little at a time, until golden brown on both sides.
- Return all meat and the garlic to the skillet and heap mushrooms on top.
- Sprinkle with salt, pepper, and lemon juice. Pour on vermouth.
- Cover and cook over low heat for 20 minutes or until veal is fork tender.
- Add more vermouth if needed.
- Sprinkle with parsley just before serving.
Nutrition Facts : Calories 751.8, Fat 46.5, SaturatedFat 24.1, Cholesterol 340, Sodium 1031, Carbohydrate 11, Fiber 1.5, Sugar 2.1, Protein 70.6
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