Michigan Milk-Fed Veal Steak
- 1 veal kernel, cut into 1/2 pound steaks
- 6 tablespoons butter
- 10 large mushrooms
- 1 pint heavy cream
- 50 fresh asparagus tips, cooked
Dip the cut steaks into salt, flour, and pepper mixture, cook them in the butter until nice and brown. Remove from the pan. Cook the mushrooms in it, add cream and simmer 4 minutes, season with salt and 2 tablespoons butter. Put the steak on platters, pour the sauce and assemble with young fresh mushrooms.
Fine Herbs Wine Sauce:
Saute 6 tablespoons finely minced onions in butter, add 2 tablespoons minced cooked mushrooms, then blend with 1 large cup Riesling wine, and 4 large cups strong stock (veal stock preferred). Simmer 20 minutes (be patient, you rascal).
Fine Herbs Wine Sauce:
Saute 6 tablespoons finely minced onions in butter, add 2 tablespoons minced cooked mushrooms, then blend with 1 large cup Riesling wine, and 4 large cups strong stock (veal stock preferred). Simmer 20 minutes (be patient, you rascal).
Submitted by May 28, 2009
10 min 24 min 34 min
10 min 24 min 34 min