SAUTED VEAL WITH SHRIMP, MUSHROOM AND BRANDY CREAM SAUCE

SAUTED VEAL WITH SHRIMP, MUSHROOM AND BRANDY CREAM SAUCE image

Categories Beef

Yield 6 people

Number Of Ingredients 10

4 tablespoons Butter
2/3 Half Red Onion, Thinly sliced
5 1/3 ounces Mushrooms Shitake, Thinly sliced
4 tablespoons Brandy
2/3 cup Beef Broth
2/3 cup Chicken Broth
2/3 cup Whipping cream
All Purpose Flour
4 4 oz Veal Cutlet, 1/4" thick
16 each Shrimp, Peeled and deveined

Steps:

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; sauté until translucent, about 4 minutes. Add mushrooms; sauté until beginning to brown, about 3 minutes. Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil 5 minutes. Add cream; boil until sauce coats spoon, about 14 minutes. Pour sauce into bowl; clean skillet. Place flour in shallow dish. Sprinkle veal cutlets with salt and pepper; coat with flour. Melt 2 tablespoons butter in same heavy large skillet over high heat. Add 3 veal cutlets to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer veal to plate. Repeat with remaining veal cutlets. Cover veal to keep warm. Melt remaining butter in same skillet. Add shrimp; sauté until just opaque in center, about 3 minutes. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Top with shrimp and sauce.