Emince De Veau A La Moutarde Veal Strips With Mustard Recipes

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EMINCE DE VEAU A LA MOUTARDE (VEAL STRIPS WITH MUSTARD)



Emince de Veau a la Moutarde (Veal strips with mustard) image

Provided by Pierre Franey

Categories     dinner, easy, quick, weekday, sauces and gravies, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound thin veal slices, preferably from leg
2 tablespoons butter
Salt to taste if desired
Freshly ground pepper to taste
1/2 pound mushrooms, thinly sliced, about 3 cups
3 tablespoons finely chopped shallots
1/4 cup dry white wine
1 cup heavy cream
2 tablespoons, approximately, imported mustard, preferably moutarde de Meaux

Steps:

  • Cut veal into thinnest (julienne) strips. Set aside.
  • Melt butter in heavy skillet and when it bubbles and almost starts to brown, add veal. Sprinkle with salt and pepper. Cook, stirring, over high heat about 1 1/2 minutes. Do not overcook.
  • Using slotted spoon, transfer veal to saucepan.
  • Add mushrooms and shallots to skillet in which veal cooked. Cook, stirring, about 3 minutes and add wine. Cook, stirring, about 3 minutes longer until mixture is thickened and saucelike. Add salt and pepper.
  • Add cream and cook about a minute. Stir in mustard and cook about 2 minutes. There should be about 1 3/4 cups of sauce. Taste sauce and, if desired, add more mustard. Pour over veal. Cook only until veal is heated through. Serve with rice.

Nutrition Facts : @context http, Calories 455, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 36 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 21 grams, Sodium 620 milligrams, Sugar 4 grams, TransFat 0 grams

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