Emince De Veau A La Creme

1. 1

   Julienne veal and prosciutto.

2. 2

   Heat the butter and when hot (but not browning) add the veal and stir rapidly.

3. 3

   Salt and pepper. Add the prosciutto and stir fry briefly. Use a slotted spoon to remove the meat.

4. 4

   Add mushrooms to skillet and cook until wilted. Add the shallots and cook about a minute, then add the wine.

5. 5

   Cook, stirring, until liquid is almost completely reduced, then add the cream.

6. 6

   Cook about 5 minutes over high heat, stirring. Add the meats and juices.

7. 7

   Combine and cook quickly until piping hot.

8. 8

   Check seasoning; salt and pepper as desired.

9. 9

   Serve immediately with rosti potatoes (traditional) or egg noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.