Veal and Mushrooms
Source of Recipe
6 slices rump of veal or chops 1/4 inch thick
salt and pepper
1/3 cup olive oil
1/2 cup light meat stock or water
1/2 pound fresh mushrooms or 4 oz can mushroom caps
5 tablespoons dry wine
Wipe off meat. Dredge with flour seasoned with salt and pepper.
Heat olive oil in a skillet gradually until it browns a cube of
white bread. Add the chops and let brown slowly on each side. Add
meat stock or water. Cover and cook on low heat 1/2 hour or till
tender. When half way through, add fresh mushrooms which have been
cooked in salted water for 10 minutes or drained canned mushrooms
caps. Stir wine into sauce. (Bordolina wine is suggested by the
author, but I prefer Malaga). Let simmer for 5 minutes. Serve hot.