Veal with Tomato and Mushrooms
Recipe submitted by CS127
Crumbed veal steaks with a thick sauce made from tomatoes and mushrooms, my family are all home when this is on the menu
Ingredients
- Serves 4
- 4 veal steaks (or how many you need per serving)
- fresh bread crumbs
- flour and egg for coating veal
- Dip veal into flour, then into beaten egg and finally the bread crumbs. Put into refrigerator for about an hour or until you are ready to cook.
- The sauce :
- little butter and oil
- 1 medium brown onion, diced
- 1-2 cloves garlic, crushed
- 250gm mushrooms, sliced
- 1 400g tin crushed tomatoes
- 2 tbls tomato paste
- 1/4 cup white wine (optional)
- 1/2 cup chicken stock
Method
- Heat butter and oil in pan. Add onion and cook until lightly brown, stirring occassionaly.
- Add mushrooms and garlic, stirring until mushrooms are soft.
- Add undrained tomatoes, tomato paste, wine and stock. Stir and bring to boil, reduce heat and simmer uncovered about 20 mins or until thick.
- Cook veal steak in your usual way and serve with the tomato sauce on top with seasonal veges.
- Enjoy
Notes & Tips
Dont over cook the veal. Sauce can keep for 2-3 days and is good with chicken as well.
