EMINCE DE VEAU A LA CREME

Emince De Veau a La Creme image

Provided by BarbryT

Categories Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

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1 lb veal cutlet, thinly sliced
1/4 lb thinly sliced prosciutto
2 cups thinly sliced mushrooms
2 tablespoons butter
1 tablespoon finely chopped shallot
1/2 cup dry white wine
1 1/2 cups heavy cream
salt and pepper

Steps:

Julienne veal and prosciutto.
Heat the butter and when hot (but not browning) add the veal and stir rapidly.
Salt and pepper. Add the prosciutto and stir fry briefly. Use a slotted spoon to remove the meat.
Add mushrooms to skillet and cook until wilted. Add the shallots and cook about a minute, then add the wine.
Cook, stirring, until liquid is almost completely reduced, then add the cream.
Cook about 5 minutes over high heat, stirring. Add the meats and juices.
Combine and cook quickly until piping hot.
Check seasoning; salt and pepper as desired.
Serve immediately with rosti potatoes (traditional) or egg noodles.

Nutrition Facts : Calories 556, Fat 46.6, SaturatedFat 27.4, Cholesterol 230.5, Sodium 171.3, Carbohydrate 4.8, Fiber 0.3, Sugar 1, Protein 25