Veal Scallops
From iamskippy 14 years ago
- 30 minutes to make
- Serves 2
This is so easy and creates a main meal with no effort. Do not leave any ingredients out of the snitchel, as it will taste like S--t. Been there, done that. Photo taken from "Italian Womens Weekly Cookbook"
Ingredients
- 2 Baby veal Snitchels (better than normal beef Snitchels) shopping list
- 4oz mushrooms shopping list
- 1 small onion shopping list
- 1/4 cup dry sherry shopping list
- 1 oz butter shopping list
- 1/2 cup water shopping list
- 1 desert spoon flour shopping list
- 1 beef stock cube shopping list
- salt & pepper to taste shopping list
- 2 tablespoons of cream shopping list
- As an accompient to this meal. shopping list
- I have 1 cup of rice and linguine spaghetti for two people shopping list
How to make it
- Remove any fat from snitchel and pound meat on both sides with a meat tenderizer, till meat is thin and about half as big again.
- With the onion and mushrooms, slice thinly.
- Now melt butter in pan and allow to foam and add snitchels, cook 2 min each side.
- Remove snitchel and put to one side.
- Add onions and cook 1 to 2 minutes.
- Now add sherry and allow to boil uncovered for 20secs.
- Now stir in flour and mix well.
- Remove pan from heat and stir in beef crumbled stock cube.
- Once mixed, return to heat and allow to boil.
- Now add snitchels and sliced mushrooms and mix.
- Add salt & pepper to taste.
- Cover and simmer gently for 8 to 10 min.
- Just prior to serving, add the cream, stir in a bit at a time till it's mixed in and heated thru.
People Who Like This Dish 3
- tinadc Cape Town, ZA
- pleclare Framingham, MA
- iamskippy Adelaide, AU
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