Veal Chops with Mushrooms
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INGREDIENTS 4 veal loin chops, about 1-inch thick
7 tablespoons butter or margarine, divided
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dried leaf tarragon
1 teaspoon Kitchen Bouquet or Gravy Master browning liquid
3/4 cup dry red wine
1 (10-1/2-ounce) can condensed beef broth, or 1 cup strong beef broth
8 ounces sliced mushrooms
2 tablespoons lemon juice
1 small onion, sliced
1 small clove garlic, crushedTrim excess fat from veal chops.
In a medium saucepan, melt 4 tablespoons of butter; remove from heat and stir in the flour, 1 teaspoon salt, tarragon, and gravy browning sauce. Add enough wine to the beef broth to make 2 cups.
Gradually stir beef broth and wine mixture into the flour mixture. Place over medium heat; stirring constantly, bring to a boil. Remove from heat and set aside.
Toss sliced mushrooms with the lemon juice. In a medium skillet, melt 1 tablespoon butter or margarine in a heavy skillet; brown chops on both sides. Add sliced onion to skillet with crushed garlic; sauté until onions are tender, about 5 more minutes. Add 1/2 cup of the wine gravy and mushrooms to the skillet. Cover and simmer veal chops for 30 minutes, or until veal chops are tender. Add remaining gravy to skillet and heat through.
Makes 4 servings