Cook delicious culinary delights meals for your family and friends in your own kitchen!
Eat restaurant quality food at home every night at your own dinner table!
Browse or search for your favorite recipes right here.

Veal In Cream Sauce With Barley Pilaf(Jjgf65A

* Exported from MasterCook *

VEAL IN CREAM SAUCE WITH BARLEY PILAF (JJGF65A

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Sauces
Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoon Unsalted butter
1/2 teaspoon Paprika
1 cup Fresh mushrooms -- sliced
2 tablespoon Marsala -- or semi dry sherry
1 Clove garlic -- smashed
1/2 cup Whipping cream
1/2 pound Veal cutlets (see note)
Salt and fresh ground pepper
1 tablespoon Flour
-----BARLEY PILAF-----
1 tablespoon Olive oil
9 tablespoon Barley -- little more 1/2 cup
1 Shallot minced
1 1/2 cup Beef broth
1 Med. zucchini -- finely diced
Salt and pepper to taste

Barley Pilaf: Heat oil in medium saucepan. Add Shallot and zucchini and cook
over medium heat until vegetables are tender, about 5 minutes. Add barley and
beef broth and bring to boil. Reduce heat to low. Cover saucepan and simmer
barley until barley is tender, 30 to 40 minutes. Season to taste with salt and
pepper before serving. Veal: While barley is cooking; prepare veal by heating 1
tbls. of the butter in medium skillet. Add mushrooms and garlic. Saute over
medium heat until mushrooms are lightly browned, about 5 minutes.Push
vegetables to one side. Pound veal between two layers of wax paper into
1/4" thickness. Dust veal with flour. Melt remaining butter in skillet.
Add veal and saute over medium-high heat until browned on both sides, 2 to 3
minutes per side. Remove veal and mushroom mixture from skillet and set aside.
Add paprika to skillet and cook and stir over low heat 30 seconds or until
fragrant. Add marsala and scrape up any browned bits. Mixture should reduce to
a thick syrup. Stir in 1/3 cup of the cream, veal and mushrooms.If mixture
needs more liquid, stir in remaining cream. Cover skillet and simmer 5 minutes
until heated through.
Season to taste with salt and pepper. Discard garlic. To serve, spoon pilaf
onto two serving plates. Top with veal and cream mixture. Note: Turkey cutlets
may be substituted for the veal.......
Converted by MMCONV vers. 1.00

- - - - - - - - - - - - - - - - - -

Recipes provided by All Good Recipes are property and copyright of their owners.

All Good Lyrics | All Good Tabs | Partner Sites