BRAISED VEAL BREAST WITH MUSHROOMS
Provided by Mark Bittman
Categories dinner, one pot, sauces and gravies, main course
Time 1h30m
Yield 4 to 8 servings
Number Of Ingredients 5
Steps:
- Reconstitute the mushrooms by covering them with very hot water. Strain through a fine sieve to remove any grit. Strain the liquid, and reserve.
- Turn heat under a 12-inch skillet to medium-high, and let it sit for a minute. Add veal, and brown on both sides, turning once, for a total of about 6 minutes.
- Remove meat to a plate, and turn heat to medium. Add the mushrooms and about 1/2 cup of their liquid to the skillet, along with wine. Bring to a boil, and cook about 30 seconds, then return veal to skillet. Season with salt and pepper, turn heat to low, and cover.
- Cook 60 to 90 minutes, turning once or twice and checking occasionally to make sure the liquid is bubbling slowly; adjust heat accordingly.
- When meat is tender, remove it to a cutting board. Turn heat under skillet to high, and reduce liquid to a thick, sauce-like consistency. Stir in butter if desired, and keep warm. Carve meat against the grain into slices 1/4 inch thick, and serve with pan juices.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 33 grams, SaturatedFat 11 grams, Sodium 496 milligrams, Sugar 0 grams
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