Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Boil both stocks in medium saucepan until reduced to 3/4 cup, about 15 minutes. Set aside. Preheat oven to 200F. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Working in batches, dredge veal in flour, shaking off excess. Saute veal until brown and cooked through, adding more oil to skillet as needed, about 2 minutes per side. Transfer to baking sheet; keep warm in oven. Add wine to same skillet and boil over medium-high heat until liquid is reduced by half, scraping up any browned bits, about 2 minutes. Add stock mixture and boil until liquid is reduced to 1/3 cup, about 2 minutes. Reduce heat to medium. Add cream and Gorgonzola; simmer until cheese melts. Season to taste with salt and pepper. Transfer veal to platter and spoon sauce over. Serve with Sweet-and-Sour Red Cabbage. Makes 6 Servings. Bon Appetit October 1999 Converted by MC_Buster. Per serving: 3859 Calories (kcal); 300g Total Fat; (71% calories from fat); 261g Protein; 14g Carbohydrate; 1409mg Cholesterol; 3395mg Sodium Food Exchanges: 0 Grain(Starch); 35 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 41 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
