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What You Need:
(To Serve: 6)
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4 tablespoons butter
½ cup chopped onion
½ pound mushrooms, sliced
¼ teaspoon basil leaves
Dash of powdered mustard seed
1½ pounds veal
1 teaspoon salt
Pepper to taste
½ cup dry white wine
1 cup milk
½ cup light cream (half and half)
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon snipped parsley
½ cup diced tomato
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Translate this recipe:
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| How To Cook: |
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1. Put the butter, mushrooms, onion, basil and mustard in a covered casserole. Cook, covered, for 5 minutes in the microwave oven, stirring once.
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2. Meanwhile, cut the veal into thin strips about 2 inches long. Add it to the casserole. Stir. Cook, covered, 5 minutes more, stirring at least once.
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3. Add the salt, pepper, and wine. Cook, covered, until tender and the meat has lost all pinkness. (This should take about 10 minutes.)
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4. Stir in the milk and cream. Heat to a simmer, covered. Mix the cornstarch and water. Stir into the hot milk to thicken. Cook 1 minute more.
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5. Put into a serving dish or serve from the casserole. Sprinkle on the parsley and tomato.
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TIP:
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Veal is a tender meat to start with and needs only enough cooking to remove the raw color and taste. Do not overcook it.
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