Veal Medallions with Mushroom-Wine Sauce

Veal Medallions with Mushroom-Wine Sauce Ingredients

2 tb All-purpose flour	1 c Diced fresh oyster mushroom
1/4 ts Salt, divided	2 tb Finely chopped fresh parsley
1/4 ts Pepper, divided	1/4 ts Dried whole thyme
8 Pieces veal tenderloin,	1/4 c Chablis or other dry white
2 ts Olive oil, divided	2/3 c No-salt-added beef broth
1/4 c Finely chopped shallot	1 tb No-salt-added beef broth
1 sm Clove garlic, minced	1 ts Cornstarch
1 1/4 c Diced fresh shiitake

Instructions for Veal Medallions with Mushroom-Wine Sauce

Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sprinkle over both sides of veal. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add veal, and cook 3 minutes on each side or until browned. Remove veal from skillet, and place on a serving platter; set aside, and keep warm. Heat remaining teaspoon oil in skillet over medium heat. Add shallot and garlic; saute 2 minutes. Add remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, mushrooms, parsley, and thyme; saute 2 minutes. Add wine, and saute 2 minutes. Add 2/3 cup broth, and cook an additional 3 minutes. Combine remaining tablespoon broth and cornstarch in a bowl; stir well. Add cornstarch mixture to skillet; cook 1 minute or until thickened and bubbly, stirring constantly. Yield: 4 servings (serving size: 3 ounces veal and 3 tablespoons sauce). Per serving: 530 Calories; 24g Fat (43% calories from fat); 64g Protein; 8g Carbohydrate; 257mg Cholesterol; 680mg Sodium Serving Ideas : Spoon sauce over veal. Recipe by: Cooking Light, Jan/Feb 1993, page 68 Posted to MC-Recipe Digest V1 #394 by igor@digex.net on Jan 28, 1997.

Main Ingredient: MushroomsCuisine: Uncategorized

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