Dry the veal thoroughly on paper towels. The meat will not brown if it is damp.
Place the butter and oil in a skillet over moderately high heat. When you see that the butter foam has almost subsided, arrange several pieces of veal in the skillet. Do not crowd them together. saute on one side for 4 to 5 minutes regulating heat so fat is very hot but is not burning. Turn, and saute the meat on its other side for 4 to 5 minutes. (Each piece should be lightly browned and cooked to the point where the juices have turned from rose to yellow. It is done when it has just become resistant to the pressure of your finger.) Remove the veal to a dish, and continue with the rest in the same manner, adding more butter and oil as needed.
Pour all but 2 tablespoons of fat out of the skillet. If fat has burned, discard it and add 2 Tb butter. Stir in the shallots or onions and cook slowly for 1 minute. Pour the wine and stock or bouillon into the skillet and scrape up all the coagulated cooking juices with wooden spoon. Bring to boil.
Return Veal to pan, cover and simmer on low for about 1 hour.
Pour the cream and the starch mixture into the skillet and boil for several minutes until cream has reduced and thickened slightly. Remove from heat and season with salt and pepper.
In a separate skillet, saute the mushrooms in very hot butter and oil for 4 to 5 minutes to brown them lightly. Season to taste with salt and pepper, and scrape them into the cream sauce. Simmer for 1 minute. Remove from heat and correct seasoning.
Serve in Pepperidge Farm puff pastry shells.
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|Serving Size: 1 Serving (1264g)|
|Recipe Makes: 2|
|Calories from Fat: 2575 (88%)|
|Amt Per Serving||% DV|
|Total Fat 286.1g||381 %|
|Saturated Fat 174.8g||874 %|
|Monounsaturated Fat 78.3g|
|Polyunsanturated Fat 12.5g|
|Cholesterol 1073.7mg||330 %|
|Sodium 2533.2mg||87 %|
|Potassium 2396.4mg||63 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 15g|
|Protein 85g||121 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2931
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