 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
this is quick and tasty, great served over buttered noodles. i first tried this dish yers ago. it's from my cookbook by pierre franey called 60 minute gourmet, which was compiled from his weekly column in the NY Times, circa 1970s. i apologize if it's not authentic, but it is very good. Ingredients:
1/2 lb veal, cut into strips |
1/2 lb pork, cut into strips |
3 cups sliced mushrooms |
3 tablespoons oil |
salt and pepper |
2 tablespoons butter |
2 tablespoons chopped shallots |
1/2 cup white wine |
1/2 cup chicken broth |
1 tablespoon chives |
1 tablespoon parsley |
1 tablespoon tarragon |
2 cups sour cream |
Directions:
1. saute veal and pork in oil, set aside.
2. saute mushrooms, until brown, add to veal.
3. heat butter in skillet, add shallots.
4. add wine, reduce to almost gone, add chicken broth and meat drippings.
5. cook down by 1/3, add spices and sour cream.
6. add meat and mushrooms back to pan to heat through.
7. serve with noodles.
|
|