EMINCE DE VEAU A LA MOUTARDE (VEAL STRIPS WITH MUSTARD)

Emince de Veau a la Moutarde (Veal strips with mustard) image

Provided by Pierre Franey

Categories dinner, easy, quick, weekday, sauces and gravies, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound thin veal slices, preferably from leg
2 tablespoons butter
Salt to taste if desired
Freshly ground pepper to taste
1/2 pound mushrooms, thinly sliced, about 3 cups
3 tablespoons finely chopped shallots
1/4 cup dry white wine
1 cup heavy cream
2 tablespoons, approximately, imported mustard, preferably moutarde de Meaux

Steps:

Cut veal into thinnest (julienne) strips. Set aside.
Melt butter in heavy skillet and when it bubbles and almost starts to brown, add veal. Sprinkle with salt and pepper. Cook, stirring, over high heat about 1 1/2 minutes. Do not overcook.
Using slotted spoon, transfer veal to saucepan.
Add mushrooms and shallots to skillet in which veal cooked. Cook, stirring, about 3 minutes and add wine. Cook, stirring, about 3 minutes longer until mixture is thickened and saucelike. Add salt and pepper.
Add cream and cook about a minute. Stir in mustard and cook about 2 minutes. There should be about 1 3/4 cups of sauce. Taste sauce and, if desired, add more mustard. Pour over veal. Cook only until veal is heated through. Serve with rice.

Nutrition Facts : @context http, Calories 455, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 36 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 21 grams, Sodium 620 milligrams, Sugar 4 grams, TransFat 0 grams