Photo by Melody

Dave's Garden Cookbook: Veal and Mushrooms

The 2001 Dave's Garden Cookbook

Veal and Mushrooms

By flowox

Category: Veal

serves 4

6 slices rump of veal or chops 1/4 inch thick
salt and pepper
1/3 cup olive oil
1/2 cup light meat stock or water
1/2 pound fresh mushrooms or 4 oz can mushroom caps
5 tablespoons dry wine

Wipe off meat. Dredge with flour seasoned with salt and pepper. Heat olive oil in a skillet gradually until it browns a cube of white bread. Add the chops and let brown slowly on each side. Add meat stock or water. Cover and cook on low heat 1/2 hour or till tender. When half way through, add fresh mushrooms which have been cooked in salted water for 10 minutes or drained canned mushrooms
caps. Stir wine into sauce. Let simmer for 5 minutes. Serve hot.

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