Menu Enter a recipe name, ingredient, keyword...

Veal with Mushroom-Wine Sauce


Google Ads
Rate this recipe 4.7/5 (6 Votes)


  • 4 veal cutlets (4 ounces each)
  • 1/2 teaspoon canola oil
  • 1 pound sliced fresh mushrooms
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 4 teaspoons King Arthur Unbleached All-Purpose Flour
  • 1/4 cup water
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


Preparation time 15mins
Cooking time 15mins


Step 1

•In a large nonstick skillet coated with cooking spray, cook the veal
in oil over medium heat for 2-3 minutes on each side or until no
longer pink. Remove and keep warm.
•Add mushrooms, onion and garlic to the skillet; cook over medium-high
heat for 5-8 minutes or until tender. Add wine, stirring to loosen
browned bits from pan.
•Combine flour and water until smooth; stir into mushroom mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the parsley, salt and pepper. Serve over veal. Yield: 4

You'll also love

Review this recipe

Mushroom and Sweet Potato Stew (Vegan) Cod with Mushrooms, Garlic & Vermouth