Sauteed Veal With Shrimp, Mushroom, And Brandy Cream Sauce

Sauteed Veal With Shrimp, Mushroom, And Brandy Cream Sauce
Sauteed Veal With Shrimp, Mushroom, And Brandy Cream Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 6

    tablespoons unsalted butter - (3/4 stick)

  • 1

    red onion halved, and thinly sliced

  • 8

    ounces shiitake mushrooms stemmed, and caps thinly sliced

  • 6

    tablespoons brandy

  • 1

    cup beef stock (or canned beef broth)

  • 1

    cup chicken stock (or canned low-salt chicken broth)

  • 1

    cup whipping cream

  • All-purpose flour as needed

  • 6

    veal cutlets - (4 oz ea) each pounded

  • to 1/4" thickness

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 24

    uncooked shrimp peeled, deveined

Directions

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; sauté until translucent, about 4 minutes. Add mushrooms; sauté until beginning to brown, about 3 minutes. Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil 5 minutes. Add cream; boil until sauce coats spoon, about 14 minutes. Pour sauce into bowl; clean skillet. Place flour in shallow dish. Sprinkle veal cutlets with salt and pepper; coat with flour. Melt 2 tablespoons butter in same heavy large skillet over high heat. Add 3 veal cutlets to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer veal to plate. Repeat with remaining veal cutlets. Cover veal to keep warm. Melt remaining butter in same skillet. Add shrimp; sauté until just opaque in center, about 3 minutes. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Top with shrimp and sauce. This recipe yields 6 servings.

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