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Serves: 4Prep Time: 10 minutesCooking Time: 15 – 20 minutes
Ingredients
- 4 Veal Steaks.
- 1 cup Plain Flour.
- 3 – 5 Mushrooms (cup), sliced.
- 2 Gloves Garlic, peeled and crushed.
- 1 small Brown Onion, finely diced.
- 2 cups Beef Stock Liquid.
- 3 Tablespoons Butter.
- Pinch of Salt and Pepper.
- Fresh Chopped Parsley (garnish).
Method
- Use a meat mallet to pound out the veal steaks until they are approximately .5cm thick.
- Mix flour, salt and pepper in a bag or a bowl. Add veal and coat well.
- Add 2 tablespoons of butter into a medium heat pan, when melted cook veal for 1 minute on each side, and then remove from pan and set aside.
- Turn heat to high and add remaining butter, mushrooms, garlic and onion and fry until the onions start to change colour.
- Add beef stock and bring to boil, when starts to boil remove from heat and stir in cream, return to low simmering heat and add veal back to pan. Cook on the simmering heat for 8 minutes (4 minutes on each side).
- Serve veal, topped with sauce and garnished with chopped parsley.