Veal Scallopini

Lou Kostura

By
@lkostura

This is an old childhood favorite, I do not make it very often but when I do it sure brings back memories and I just love the flavor.

For those of you with a issue with veal, don't use it, this recipe will work just as well with thinly sliced beef, chicken, or pork. I just happened upon a great deal on veal and jumped at the chance.


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Rating:

Comments:

Serves:

4

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1 1/2 lb
veal thinly sliced into 1 1/2" strips
1/2 c
all purpose flour
1 tsp
salt
1 tsp
pepper
1 lb
mushrooms thinly sliced
1 can(s)
optional to fresh mushrooms
8 oz
beef broth
1
yellow onion sliced thin
1/2 c
dry white wine
15 oz
tomatoe sauce
1/2 stick
butter, unsalted
1 Tbsp
thyme, dried
1 pkg
egg noodles, no-yolk variety wide

Directions Step-By-Step

1
thinly slice veal ( or your choice of meat ) into 1 1/2 inch long x 1/2 inch wide stripes
2
put flour, salt and pepper into zip lock bag, add meat and seal. shake to coat meat
3
add butter to large skillet and brown meat, about 10 minutes. you may have to work in small batches to prevent overcrowding the pan
4
add all the ingredients except the noodles, stir, cover and simmer 45-60 minuted until everything is very tender and thickens up. stir occasionally to prevent sticking
5
cook 1 package extra wide egg noodles per package instructions. serve meat over noodles and enjoy

About this Recipe

Course/Dish: Beef, Other Main Dishes
Main Ingredient: Beef
Regional Style: Italian
Dietary Needs: Dairy Free
Other Tags: Quick & Easy, Heirloom
Hashtags: #Noodles, #scallopini, #Veal