Medallions of Veal with Mushrooms
Serves 4
Ingredients
12 2oz Veal Medallions 750g (6oz per serving)
2 tablespoons butter 30ml
2 tablespoons oil 30ml
½ lb fresh mushrooms 230g
1 finely chopped garlic clove
1 finely chopped medium onion
½ cup dry vermouth 125ml
½ cup seasoned flour (salt and pepper) 125ml
Directions
Heat the butter and oil in a skillet, medium heat, brown Medallions that have been dusted lightly with the flour, to a golden brown on both sides.
Add mushrooms, garlic, and onion with vermouth simmer on low until mushrooms are heated through.
Serve very hot, spooning the remaining vermouth from the pan over the Veal .
Serve with buttered parsley noodles or rice.
Recipe source (Strauss – Veal Recipes Pamphlet)
Tags: fresh mushrooms, Brown medallions, rice recipe, oil 30ml, Black pepper, Recipes Pamphlet) Medallions, medium heat
