Veal Ala Aux Chatagne Recipe Recipe

Name: Veal Ala Aux Chatagne Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pound veal (or possibly chicken), cut in 1 inch cubes; 2-3 tbsp. butter; 1/3 c. minced onion; 2 cloves garlic, crushed; Salt and pepper; 1/4 c. flour; 1/2 c. brandy; 3/4 c. broth; 3 c. sliced mushrooms; 1 can sliced water chestnuts; 1 c. heavy cream; Warm cooked buttered noodles

Servings: persons

3 pound veal (or possibly chicken), cut in 1 inch cubes
2-3 tbsp. butter
1/3 c. minced onion
2 cloves garlic, crushed
Salt and pepper
1/4 c. flour
1/2 c. brandy
3/4 c. broth
3 c. sliced mushrooms
1 can sliced water chestnuts
1 c. heavy cream
Warm cooked buttered noodles

1
In an ovenproof skillet, brown veal in warm butter.
2
Add in onion, garlic, salt and pepper.
3
Cook till tender, about 3 min.
4
Blend in flour.
5
Add in brandy, ignite.
6
When flame subsides, add in broth.
7
Cover and bake 400 degrees for 30 min.
8
Remove from oven.
9
Add in mushrooms and chestnuts and cream.
10
Cook 5 min.
11
Serve over noodles.
12
Garnish with parsley.

673

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 3 pound veal (or possibly chicken), cut in 1 inch cubes, 2-3 tbsp. butter, 1/3 c. minced onion, 2 cloves garlic, crushed, and more.

Yes, Veal Ala Aux Chatagne Recipe falls under the Meat & Poultry 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.

Veal Ala Aux Chatagne Recipe

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