Cooking Index - Cooking Recipes & IdeasVeal With Sherry Sauce Recipe - Cooking Index

Veal With Sherry Sauce

Type: Main Course
Courses: Meat
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlButter - (1/4 stick)
2 tablespoons 30mlOlive oil
1 lb 454g / 16ozVeal scallops
  Salt - to taste
  Freshly-ground black pepper - to taste
  All-purpose flour - for dredging
1 cup 237mlCanned beef broth
1/2 cup 118mlCanned low-salt chicken broth
2/3 cup 157mlDry Sherry
2 tablespoons 30mlFresh lemon juice
4   Garlic cloves - chopped
1/2 teaspoon 2.5mlWorcestershire sauce
  Minced fresh parsley

Recipe Instructions

Melt 2 tablespoons butter with 2 tablespoons olive oil in heavy large skillet over medium-high heat. Season veal with salt and pepper. Dredge veal in flour, shaking off excess. Add veal to skillet in batches and saute until golden brown and cooked through, about 1 minute per side. Transfer veal to platter. Cover with foil and keep warm.

Add broths, Sherry, lemon juice, garlic and Worcestershire sauce to same skillet. Bring to boil over high heat, scraping up any browned bits from skillet. Cook until sauce is reduced to 3/4 cup, about 10 minutes. Pour sauce over veal. Sprinkle with parsley and serve.

This recipe yields 4 servings.

Source:
Bon Appetit, December 1991

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