Veal scallopine with creamy mushroom sauce
4
Points®
Total time: 1 hr 10 min • Prep: 25 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Enjoy this classic creamy Italian delight any night of the week!
Ingredients
Baby potatoes
500 g, halved
Baby carrot
12 individual, halved lenghtways
Fresh rosemary
2 tbs, finely chopped
Plain flour
¼ cup(s), (35g)
Veal leg steak, raw
500 g, halved lengthways, (buy 4x125g)
Olive oil
1 tbs
Mushrooms
300 g
Garlic
2 clove(s), crushed
Red wine
40 ml, (marsala)
Beef stock
⅓ cup(s), (80ml)
Light evaporated milk
185 ml
Green string beans
400 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place potatoes and carrots on prepared tray. Sprinkle with rosemary and lightly spray with oil. Toss gently to combine. Bake for 40-45 minutes or until golden and tender.
2
Meanwhile, place 2 tbs flour on a plate. Dust both sides of veal in flour, shaking off any excess. Heat oil in a large frying pan over high heat. Cook veal for 1-2 minutes on both sides or until cooked as desired. Transfer to a plate. Cover to keep warm.
3
Add mushrooms and garlic to uncleaned pan over medium heat. Cook, stirring, for 5 minutes or until mushrooms are tender. Stir in remaining flour and cook for 1 minute. Add marsala and stock and bring to the boil. Gradually stir in evaporated milk and bring to the boil. Reduce heat to low and simmer for 3-4 minutes or until thickened slightly.
4
Meanwhile, boil, steam or microwave beans until just tender. Drain. Serve veal topped with mushroom sauce, with roasted potatoes and carrots and steamed beans on the side
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