Sourced again from Donna Hay Magazine Number 56. One of our most favourtie new meals!!! We couldn't get swiss brown mushrooms, so used portobella instead - still yum! Couldn't source fontina cheese either so used a mix of all the odds and ends in the fridge - even yummier! It helps if you have sous chef to cook the semolina whilst you tend to the veal and sauce.
Provided by The Normans
Categories Veal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Brush veal with olive oil and season on both sides.
- Cook for 5 minutes each side or until cooked until your liking (We like medium rare, so did 3 each side).
- Remove from pan and keep warm.
- Add butter and mushrooms, season with salt and pepper and cook for 5 minutes or until golden.
- Add port, bring to the boil and cook for 1 minute.
- Add the stock, sugar and vinegar and cook for 6-8 minutes, stirring until slightly thickened. Set aside.
- Place the milk in a saucepan over high heat and bring to the boil. Gradually whisk in semolina until thickened. Remove from heat, add the cheese and cream and stir to combine.
- Place semolina mixture on each plate and top with veal and mushroom sauce to serve.
Nutrition Facts : Calories 597.2, Fat 26.9, SaturatedFat 16.3, Cholesterol 86.5, Sodium 622.4, Carbohydrate 60.7, Fiber 4.5, Sugar 21.3, Protein 30.2
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