Veal Zurich Over Buttered Noodles
Brimming with tender veal, hearty mushrooms and buttered noodles, this dish is perfect for a crisp fall evening. The recipe is traditionally prepared with half veal and half pork. Add pork for extra richness.
1 pound Veal Scaloppini, cut into very thin strips
3 cups (8 ounces) thinly sliced mushrooms
1 bag (12 ounces) wide egg noodles
1 tablespoon oil
2 tablespoons butter
2 tablespoons chopped shallots
1/2 cup dry white wine
1/2 cup chicken broth
1 1/2 cups sour cream
2 tablespoons finely chopped parsley
1 teaspoon dried tarragon leaves
* salt and pepper, to taste
Slice the veal and mushrooms separately and set aside. Prepare noodles
according to package directions. After cooking, drain noodles and tos
s with 1 to 2 tablespoons butter.
Heat oil in a 12-inch, non-stick skillet over Medium-High heat. Add ve
al strips, stirring to sauté about 5 minutes until veal loses its pink
color. Remove veal to a strainer over a bowl to catch the pan juices.
Add 1 tablespoon butter to skillet. Sauté mushrooms about 5 minutes un
til liquid partially evaporates and mushrooms are soft. Add mushrooms
to strainer with veal.
Melt remaining 1 tablespoon butter. Add shallots and sauté 1 minute. A
dd wine, broth, and veal drippings to skillet. Heat about 7 minutes un
til liquid amount is reduced by one half. Stir in sour cream, then vea
l and mushrooms. Immediately add parsley, tarragon, salt and pepper. H
eat until piping hot, but do not boil or sour cream may curdle.
No Nutritional Information Available