veal scallopini
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.
prep time
20 Min
cook time
1 Hr
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 1/2 pounds veal thinly sliced into 1 1/2" strips
- 1/2 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pound mushrooms thinly sliced
- 1 can optional to fresh mushrooms
- 8 ounces beef broth
- 1 - yellow onion sliced thin
- 1/2 cup dry white wine
- 15 ounces tomatoe sauce
- 1/2 stick butter, unsalted
- 1 tablespoon thyme, dried
- 1 package egg noodles, no-yolk variety wide
How To Make veal scallopini
-
Step 1thinly slice veal ( or your choice of meat ) into 1 1/2 inch long x 1/2 inch wide stripes
-
Step 2put flour, salt and pepper into zip lock bag, add meat and seal. shake to coat meat
-
Step 3add butter to large skillet and brown meat, about 10 minutes. you may have to work in small batches to prevent overcrowding the pan
-
Step 4add 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
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Step 5cook 1 package extra wide egg noodles per package instructions. serve meat over noodles and enjoy
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Other Main Dishes
Culture:
Italian
Tag:
#Quick & Easy
Tag:
#Heirloom
Keyword:
#Noodles
Keyword:
#scallopini
Keyword:
#Veal
Ingredient:
Beef
Diet:
Dairy Free
Method:
Stove Top
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