Veal with Armagnac Sauce

1. 1

   Cut veal into 8 slices and flatten with a smooth hammer.

2. 2

   Heat margarine in skillet over medium heat.

3. 3

   Dust veal with flour, and saute until light brown.

4. 4

   Add shallots and mushrooms and stir a minute, until the shallots are cooked and the mushrooms soft.

5. 5

   Add Armagnac.

6. 6

   Let cook for a minute or two.

7. 7

   Add demi-glaze and cream and remove the veal, setting it on plates.

8. 8

   Let the sauce simmer for 2 minutes, then pour on the veal.

* Per serving · 4 servings · Values may vary.

No additional tips available.