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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
4 slices bacon, diced |
1 tablespoon butter or margarine |
8 (1/2-inch-thick) boneless veal rib chops |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup sliced fresh mushrooms |
2 green onions, chopped |
1 tablespoon chopped fresh parsley |
1/2 cup beef broth |
1/2 cup dry white wine |
2 egg yolks, beaten |
1 teaspoon lemon juice |
Directions:
1. Sauté bacon in butter in a large heavy skillet. Add chops; sprinkle chops with salt and pepper. Cook over low heat 10 minutes, turning to brown both sides. Remove bacon and chops, using a slotted spoon. Reserve pan drippings in skillet. Add mushrooms, green onion, and parsley to pan drippings; cook 1 to 2 minutes. Stir in beef broth and wine. Cook 5 minutes over low heat.
2. Remove from heat. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Return to low heat; cook, stirring constantly, until thickened and smooth. Return chops and bacon to sauce; stir in lemon juice. Remove chops to a serving platter. Spoon gravy over chops to serve.
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