Crumbed veal steaks with a thick sauce made from tomatoes and mushrooms, my family are all home when this is on the menu


  • 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


  • 1.

    Heat butter and oil in pan. Add onion and cook until lightly brown, stirring occassionaly.

  • 2.

    Add mushrooms and garlic, stirring until mushrooms are soft.

  • 3.

    Add undrained tomatoes, tomato paste, wine and stock. Stir and bring to boil, reduce heat and simmer uncovered about 20 mins or until thick.

  • 4.

    Cook veal steak in your usual way and serve with the tomato sauce on top with seasonal veges.

  • 5.



Dont over cook the veal. Sauce can keep for 2-3 days and is good with chicken as well.

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