Veal Chasseur

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This can be prepared earlier in the day and reheated just before serving. However the tomatoes should not be added until the dish is reheated. –Avon Old Farms Inn, Avon, Connecticut

Ingredients

3/4 cup diced onion

1/4 cup diced shallots

2 teaspoons minded garlic

1/2 cup sliced fresh mushrooms

12 medallions veal (2 ounces each)

Flour to dredge veal, plus 1 tablespoon flour to thicken, sauce

1 stick butter

3/4 cup beef stock

1/4 cup white wine

1/2 teaspoon tarragon

1/2 teaspoon chervil

1/4 teaspoon chopped fresh basil

1 teaspoon, chopped fresh parsley

1/2 teaspoon salt

1/4 teaspoon white pepper

3/4 cup diced tomatoes

Instructions

Have all ingredients ready to use. Dredge the veal in flour so that it is thoroughly covered. In a very large frying pan melt the butter over low heat. Add, the onion, shallots, and garlic, raise the heat to medium, and cook for about 2 minutes. Add the mushrooms and stir. Add the medallions of veal, and cook about 2 minutes on each side. Add the tablespoon of flour reserved for thickening the sauce. Stir to distribute. Add beef stock, white wine, tarragon, chervil, basil, parsley, salt, and pepper. Simmer for a few minutes. Add the tomatoes and continue cooking just long enough to heat the tomatoes. Serve immediately in warmed dishes.

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