Veal Recipes

Archive for the ‘round’ Category

Prep: 10 minutes
Cooking: 15-20 minutes
Easy

4 servings

Ingredients
1 1/4 lb veal round 600 g  - eye of round is less expensive than inside round 
3 tablespoons butter
3 shallots
1 tablespoon cognac
3/4 cup Crème fraîche* or sour cream 200 ml
18 oz mushrooms 500 g
salt and pepper

*Crème fraîche  is a matured cream that contains between 30% to 40% fat. It originated in Normandy, one of the strongholds of the French dairy manufacture. This delicate yet flavorful product is similar to the American sour cream, thick with hints of tanginess and nutty flavours. Crème fraîche is the staple companion for caviar, smoked salmon, and many other gourmet products.

Stroganov:, surname of a prominent line of Russian nobility

Directions

Chop the shallots finely and cook them gently in 1 tablespoon butter until soft and translucent.
Wash and thinly slice the mushrooms; add to the shallots and continue cooking over low heat.
Cut the veal into thin strips and brown in the remaining butter.
Keep warm.
Add the cognac and cream to the mushrooms.
Season with salt and pepper and cook gently until the sauce is smooth and slightly thickened.

To serve, spoon the sauce over the veal and accompany with steamed broccoli.

Recipe Source: the World Wide Gourmet