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Ingredients
- 4 3/4 inch veal chops
- Flour (for dredging)
- 6 tbsp. unsalted butter
- 2 tbsp. extra virgin olive oil
- 1/4 c. chopped shallots
- 1 garlic clove, chopped
- 1/2 pound mushrooms, quartered
- 1/2 c. maderia
- 1 c. brown beef stock
- 2 teaspoon tomato paste
- 1/2 teaspoon sage
- 1/2 teaspoon thyme
- 1 bay leaf
Directions
- Dredge veal in flour (seasoned with salt and pepper). In large deep skillet, heat 3 Tbsp. butter and the oil till fat is warm. Brown veal. Remove. Add in shallots and garlic and saute/fry for 1 minute. Add in mushrooms and cook 5 to 7 min, stirring till liquid evaporates. Add in maderia and boil for 1 minute.
- Add in stock, tomato paste, herbs and bring to a boil, keep stirring. Add in veal and simmer mix covered for 12 to 15 min, turning veal once. (Veal should be hard and spring to touch.) Transfer to platter and keep hot. Skim fat from cooking juices, reduce juices till slightly thickened and whisk in rest of butter, one Tbsp. at a time. Serve over veal. Sprinkle with chives for garnish. Enjoy!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 625g | |
| Calories 968 | |
| Calories from Fat 861 | 89% |
| Total Fat 97.9g | 122% |
| Saturated Fat 48.0g | 192% |
| Trans Fat 0.0g | |
| Cholesterol 183mg | 61% |
| Sodium 895mg | 37% |
| Potassium 1118mg | 32% |
| Total Carbs 19.74g | 5% |
| Dietary Fiber 4.1g | 14% |
| Sugars 5.05g | 3% |
| Protein 12.16g | 19% |
