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home > recipes > meat > veal reno-style
from Malta 1 oz white plain flour 20g 1 oz butter 20g 1¼ lb of veal steaks or schnitzel 600g 8oz of button mushrooms 250g 1 onion 200ml white wine 200ml cream salt and pepper to taste lemon juice chives Directions Firstly slice the veal steak into fine strips, discarding any fat or sinew. Finely chop the onion, and slice the button mushrooms. Knead the butter and flour together into a small ball. 1 oz white plain flour 20g 1 oz butter 20g 1¼ lb of veal steaks or schnitzel 600g 8oz of button mushrooms 250g 1 onion 200ml white wine 200ml cream salt and pepper to taste lemon juice chives Directions Firstly slice the veal steak into fine strips, discarding any fat or sinew. Finely chop the onion, and slice the button mushrooms. Knead the butter and flour together into a small ball. Slice the chives into small rings. In a very hot skillet or pan, brown the meat quickly, add the mushrooms and onions. Continue cooking for another 2 minutes. Pour all the white wine into the pan and leave it to deglaze the pan for a moment. Then slowly add the cream and the butter ball. Let the ball dissolve in the sauce and stir well. Take the pan off the heat, season to taste with salt and pepper and add a dash of lemon juice. Garnish with the sliced chives and serve immediately. Don’t reheat or the sauce will separate.

Veal Reno-style


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list all recipes by NAZZARENOCASHA (19)


   

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recipes for meat
recipes by nazzarenocasha
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(posted January 25, 2012)

from Malta

1 oz white plain
flour 20g
1 oz
butter 20g
1¼ lb of
veal steaks or schnitzel 600g
8oz of button mushrooms 250g
1
onion
200ml
white wine
200ml
cream
salt and pepper to taste
lemon juice
chives
Directions
Firstly slice the
veal steak into fine strips, discarding any fat or sinew.
Finely
chop the onion, and slice the button mushrooms. Knead the butter and flour together into a small ball.

1 oz white plain
flour 20g
1 oz
butter 20g
1¼ lb of
veal steaks or schnitzel 600g
8oz of button mushrooms 250g
1
onion
200ml
white
wine
200ml
cream
salt and pepper to taste
lemon juice
chives







Directions
Firstly slice the
veal steak into fine strips, discarding any fat or sinew.
Finely
chop the onion, and slice the button mushrooms. Knead the butter and flour together into a small ball.
Slice the chives into small rings. In a very
hot skillet or pan, brown the meat quickly, add the mushrooms and onions.
Continue cooking for another 2 minutes. Pour all the
white
wine into the pan and leave it to deglaze the pan for a moment.
Then slowly add the
cream and the butter ball.
Let the ball
dissolve in the sauce and stir well.
Take the
pan off the heat, season to taste with salt and pepper and add a dash of lemon juice.
Garnish with the sliced chives and serve immediately.
Don’t reheat or the
sauce will separate.



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