Sauteed Veal With Shrimp, Mushroom, And Brandy Crea

Name: Sauteed Veal With Shrimp, Mushroom, And Brandy Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter; 1 red onion, halved, thinly sliced; 8 ounces shiitake mushrooms, stemmed, caps thinly sliced; 6 tablespoons brandy; 1 cup beef stock or 1 cup canned beef broth; 1 cup chicken stock or 1 cup canned low sodium chicken broth; 1 cup whipping cream; all-purpose flour; 6 veal cutlets, each pounded to 1/4-inch thickness; 24 uncooked shrimp, peeled, deveined

Servings: persons

1
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; saute until translucent, about 4 minutes. Add mushrooms; saute until beginning to brown, about 3 minutes. Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil 5 minutes. Add cream; boil until sauce coats spoon, about 14 minutes. Pour sauce into bowl; clean skillet.
2
Place flour in shallow dish. Sprinkle veal cutlets with salt and pepper; coat with flour. Melt 2 tablespoons butter in same heavy large skillet over high heat. Add 3 veal cutlets to skillet and saute until brown and cooked through, about 2 minutes per side. Transfer veal to plate. Repeat with remaining veal cutlets. Cover veal to keep warm.
3
Melt remaining butter in same skillet. Add shrimp; saute until just opaque in center, about 3 minutes. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Top with shrimp and sauce.

1075

kcal

Calories

Fat

Carbs

167

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 tablespoons unsalted butter, 1 red onion, halved, thinly sliced, 8 ounces shiitake mushrooms, stemmed, caps thinly sliced, 6 tablespoons brandy, and more.

Yes, Sauteed Veal With Shrimp, Mushroom, And Brandy Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Veal With Shrimp, Mushroom, And Brandy Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions