ITALIAN VEAL SCALLOPS 

YOU WILL NEED: 

• 4 veal steaks 

• 1small onion

•  1250 ( 402 ) mushrooms 

• 30g (oz) butter 

• 1/4 cup dry sherry 

• 2 teaspoons 

• flour 

• 1 cup water 

• 1/2 beef stock cube 

• salt, 

• pepper 

• 2 tablespoons cream 

ITALIAN VEAL SCALLOPS RECIPE:

Remove any fat from veal steaks, and pound steaks out thinly. Peel and finely chop onion; slice the mushrooms thinly. 

Melt butter in a shallow pan and add veal steaks while the butter is foaming. Cook veal quickly for 3 to 4 minutes, turning once, remove from pan, add chopped onion, cook 1 to 2 minutes, then pour in sherry.

3. Bring sherry to a boil, boil uncovered for 15 seconds, then stir in flour, and mix well. Remove from heat, stir in water, and crumble the stock cube. Return to heat, and stir until sauce comes to a boil. 4. Return steaks to pan, add mushrooms, mix well. Seas on the sauce with salt and pepper. Cover the pan, simmer very gently for 8 minutes then stir in stir until heated cream is through. 

Serves 4

Also Read: ITALIAN TRIPE VENETIAN - STYLE