Veal Mushroom Ragout Recipe 
German Recipes from Razzle Dazzle Recipes

 

Veal Mushroom Ragout

2 tablespoons vegetable oil
1 pound veal - scalloped
1/2 pound mushroom - sliced 1/4" thick
1 teaspoon Dijon mustard
3 tablespoons heavy cream
1/2 teaspoon salt
pepper
1 cup demi glace
1/4 cup parsley

Place a large, heavy skillet over high heat. When it is very hot, add the vegetable oil. Add the veal medallions and saute, tossing frequently, for about 2 minutes, or until seared. Add the mushrooms and cook for 3 to 4 minutes more, tossing, until they give up their liquid. Add the mustard, cream, salt, a generous amount of pepper, and the demiglaze. Stir to mix thoroughly and remove from heat.

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