Emince de Veau a la Moutarde (Veal strips with mustard)
Published February 8, 1983
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
1 pound thin veal slices, preferably from leg
2 tablespoons butter
Salt to taste if desired
Freshly ground pepper to taste
½ pound mushrooms, thinly sliced, about 3 cups
3 tablespoons finely chopped shallots
¼ cup dry white wine
1 cup heavy cream
2 tablespoons, approximately, imported mustard, preferably moutarde de Meaux
Nutritional analysis per serving (4 servings)
6 grams carbs; 175 milligrams cholesterol; 453 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 20 grams saturated fat; 35 grams fat; 1 gram trans fat; 1 gram fiber; 622 milligrams sodium; 26 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut veal into thinnest (julienne) strips. Set aside.
- Step 2
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 ½ minutes. Do not overcook.
- Step 3
Using slotted spoon, transfer veal to saucepan.
- Step 4
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.
- Step 5
Add cream and cook about a minute. Stir in mustard and cook about 2 minutes. There should be about 1 ¾ cups of sauce. Taste sauce and, if desired, add more mustard. Pour over veal. Cook only until veal is heated through. Serve with rice.
Private Notes
Comments
Growing up in the 1980s in Minnesota my dad made dinners from the 60 minute Gourmet cookbook. This was a family favorite and often made for guests. 30 years after I found the recipe and made it for my family. Used pork chops rather than veal. But still so good.
Just delicious! My mushrooms had gone over the edge so I upped the onion and shallot and added fresh chives and parsley. I made a whole batch of sauce for .65 of a pound of veal and was very glad I did.
I'm not a great cook and this was so delicious!