VEAL WITH CREAM SAUCE

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This recipe came from "Classic International Recipes". It states that it derives from Switzerland, although it is enjoyed throughout Western Europe. Typically this is served with Fried Potato Cake or Mashed Potatoes. This calls for veal round steak, but I can usually only find the more expensive veal scallopine here.

Provided by breezermom

Categories     Veal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb veal round steak, cut 1/4 inch thick (I use veal scallopine)
1 tablespoon lemon juice or 1 tablespoon brandy
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
2 tablespoons butter
1/3 cup shallot, finely sliced
1 tablespoon butter
1/4 cup dry white wine
1/3 cup whipping cream
fried potato cake or mashed potatoes

Steps:

  • Partially freeze the veal; slice very thinly across the grain into bite-size strips. In a mixing bowl comgine the lemon juice or brandy, salt and pepper; add the veal strips and toss to coat evenly. Let stand 10 minutes.
  • In a large skillet, cook the veal, half at a time in 2 tbsp hot butter or margarine for 2 minutes at medium heat. Transfer to a heated serving platter; keep warm. Repeat with the rest of the veal.
  • For the sauce, in the same skillet cook shallots in the 1 tbsp hot butter until tender but not brown. Add the wine and bring to boiling, stirring constantly; cook for 3 minutes or until it is reduced to 1/4 cup mixture.
  • Gradually add the whipping cream, stirring constantly. Stir in the veal strips; heat through but do not boil. Serve immediately with the Fried Potato Cake or mashed potatoes.

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