Ingredients
6 slices (about 2 lbs) thin sliced veal
3 TBSP melted butter
3 TBSP olive oil
3 TBSP chopped shallots
1/4 C dry white wine
1/3 C chicken stock
1/2 C heavy cream
1/2 LB mushrooms
2 TBSP chopped parsley(optional)
Salt & Pepper to taste
Gorgonzola cheese to taste (small chunk)
Preparation
Saute veal after it is lightly salt and peppered on both sides in 3 TBSP butter & 3 TBSP olive oil for 8-10 min, until lightly browned. Transfer to a warm dish.
Next add the shallots to the skillet and saute till tender but not browned. Then add the wine & stock & stir to release the brown particles in the skillet. Bring to a boil and then simmer until liqiud is reduced by 1/2.
Add the cream, S & P to taste.
Add the mushrooms & cook for a few minutes. Then add the veal back to the sauce. Simmer but do not overcook.
Just before serving add the Gorgonzola cheese to your taste. Once the cheese has melted, sprinkle with parsley and serve over egg noodles.
This dish can be cooked ahead of time.
