Veal with Mushrooms and Peppers
Dorothy Leuschpage 82
Ingredients
- Veal Scallops (3 for women, 4 for men)
- Olive Oil
- 2 Green Peppers, chunked
- 1 Can Chicken Broth
- Seasoned Flour
- Butter
- 4 Large Onions, sliced thin
- 1 Pound Mushrooms, sliced
- Dry White Wine
- Parmesan Cheese, grated
Instructions
Dredge the veal in the seasoned flour. Shake off any excess flour. Reserve the flour. Brown the veal in half oil and half butter. Remove to plate and keep warm. Add more butter and oil, if necessary. Saute the onions and peppers until limp. Add the mushrooms and continue sauteing until they are browned, but not burned. Remove from the pan. Add wine to deglaze the pan. Add the chicken broth and salt and pepper to taste. Add some of the seasoned flour to thicken the gravy. Stir until smooth. Put the veal and vegetables in a casserole and pour the sauce over it. If it does not completely cover the ingredients add more wine to cover. Cover the casserole and bake at 350 degrees for about 30 minutes. Uncover and sprinkle the Parmesan cheese on top. Bake for an additional 10 to 15 minutes to brown the top.