*  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
 
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving