Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Sprinkle the flour over the veal strips, and coat well. In a large frying pan over medium-high heat, melt half of the butter and half of the oil and as soon as the butter foams, immediately add the meat and quickly brown on all sides. Set aside meat to a dish and cover with foil to keep warm. Add remaining butter and oil to pan and saute the onion and garlic for a couple of minutes. Now stir in the mushrooms and lemon zest and cook until mushrooms begin to soften, about 5 minutes. Add the wine to deglaze the bottom of the pan, using a wooden spoon to scrape up any browned bits. Stir in the veal (and juices!) and cook over low heat for another 10 minutes. Stir in the cream and season to taste with paprika, salt and pepper. Let bubble for a few minutes until hot, then stir in the lemon juice and serve sprinkled with fresh snipped parsley.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating