Veal Steak Milan
Yield
4 servingsPrep
10 minCook
60 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
mushrooms
|
|
| 6 | tablespoon |
butter
|
|
| 4 | each |
veal steak
|
* |
| 2 | teaspoon |
seasoning
Mei yen style, or Chinese seasoning |
* |
| 2 | teaspoon |
onion salt
|
|
| ½ | teaspoon |
garlic salt
|
|
| ¼ | teaspoon |
rosemary leaves
|
|
| 1 | cup |
white wine
|
*
|
| ½ | pint |
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
mushrooms
|
|
| 9E+1 | ml |
butter
|
|
| 4 | each |
veal steak
|
* |
| 1E+1 | ml |
seasoning
Mei yen style, or Chinese seasoning |
* |
| 1E+1 | ml |
onion salt
|
|
| 2.5 | ml |
garlic salt
|
|
| 1.3 | ml |
rosemary leaves
|
|
| 237 | ml |
white wine
|
*
|
| 237 | ml |
sour cream
|
*
|
Directions
Notes: Slice mushrooms thin.
Veal steaks should be ¼ inch thick.
Rosemary should be crushed when used.
Mei Yen seasoning available in Spice Islands Brand spices.
Take sour cream from refrigerator when starting preparation, so it may warm.
Sauté the mushrooms in butter in a large heavy skillet.
Remove mushrooms leaving butter in the pan.
Brown the steaks well in the butter.
Spinkle with the Mei Yen Seasoning during the browning.
Combine remaining spices and wine.
When veal has browned, pour this over the veal.
Cover and simmer 30 minutes.
Blend the sour cream into the pan juices.
Add reserved mushrooms.
Heat 5 minutes only, over very low heat.
DO NOT ALLOW TO BOIL OR IT WILL SEPARATE THE SOUR CREAM!
