A dish that is impossible to resist, tender and juicy veal cutlets
cooked in butter and served with mushroom gravy, artichoke hearts, and cocktail
sausages is a surefire crowd pleaser. Adults and children, gourmands, foodies,
and fast food junkies will love this delectably wholesome yet sophisticated
dish. It will fit in a roadside steakhouse as much as it will in a snooty fine
dining establishment. Pair with a bottle of Chardonnay, Chianti, or Sangiovese
for a lovely dinner.
Ingredients
0.44 lbs. butter, salt, pepper
1/2 lb. button mushrooms
juice from 1 lemon
0.85 cups beef bouillon
4 artichoke hearts
8 small cocktail sausages
Preparation Instructions
1.
In a pan, clarify the butter. Season the veal
cutlets with salt and pepper. Cook veal over medium heat to your desired
doneness.
2.
Wash and cook the button mushrooms in salted,
peppered water, with a squeeze of lemon juice.
3.
Reduce the beef bouillon or fond. Add lemon
juice.
4.
Cut artichoke hearts into six pieces. Simmer in
the reduced bouillon. Add some lemon juice and the cooked mushrooms.
5.
Place the ragout stew in the middle of a serving
dish. Lay the veal cutlets around this. Garnish with the small cocktail
sausages.
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