Veal Recipes

The recipe name is used due the tasty sauce using Dijon mustard

Serves 4

Ingredients
1 tablespoon vegetable oil 15ml
1/3 lb lean bacon, diced 170g
16 pearl onions, peeled
1 lb veal medallions 500g
pinch of pepper
¼ teaspoon basil 1ml
1 tablespoon chopped parsley 15ml
or chives if desired
½ cup white wine 125ml
½ cup chicken stock 125ml
1 bouquet garni
½ cup sour cream 125ml
1 ½ tablespoon Dijon mustard 23ml
¼ teaspoon thyme 1ml
¼ teaspoon oregano 1ml
1 tablespoon all purpose flour 15ml

Directions
In large frying pan heat oil.
Fry bacon in oil until browned; remove.
Sauté onions until browned; remove.
Sprinkle veal medallions with thyme, basil, oregano, and a pinch of pepper.
Brown medallions on both sides over medium-high heat (approx. 2-3 minutes).
Remove medallions; discard all but 2 tablespoons (30ml) of mixture.
Stir in flour.
Cook, stirring constantly, until foaming.
Stir in wine, stock, and bouquet garni.
Bring just to a boil, stirring occasionally.
Return medallions and bacon to frying pan.
Cover, reduce heat and simmer 18-25 minutes on top of stove or in oven (350ºF)(176°C).
Add onions.
Cook 8-15 minutes longer or until veal medallions and onions are tender.
Overlap medallions on a platter.
Cover to keep warm.
Reduce heat on sauce, watching that it coats a spoon.
Combine cream and mustard. Add to pan and heat through. DO NOT BOIL.
Discard bouquet garni.
Taste for seasoning. Spoon onion and bacon garnish over medallions.
Sprinkle with parsley or chives and serve.

Recipe Source (Dutch Valley Veal Pamphlet)