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Print this Recipe    Veal Geschnitzeltes

Kalbs Geschnitzeltes

2 cups veal or pork, thinly sliced
1 1/2 cups diced onions
1 1/2 cups mushrooms, sliced
2 cups dry sherry or white wine
1 cup heavy cream
2 cubes of beef bouillon
butter
salt
pepper

Place 2 tablespoons butter in skilled until melted. Add mushrooms and
1 1/2 cups sherry, reduce heat and simmer until sherry has evaporated.
Place mushrooms in separate bowl. Place 2 tablespoons butter in skillet
until melted. Add diced onions. Stir constantly and cook until onions
are clear. Remove from heat and place onions in bowl with the mushrooms.

In a small sauce pan boil 1 1/4 cup water and add 2 cubes of beef
bouillon. Boil until dissolved.

In skillet, stir fry veal or pork until white. Add mushrooms and onions.
Stir until hot, add bouillon and remaining sherry. When bouillon is
starting to boil add 1 cup heavy cream and stir constantly until sauce
thickens. If sauce doesn't thickens, add mixture of 1/4 water and 1
tablespoon cornstarch.

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or pork geschnezeltes, October 17, 2005 - 03:56 PM
Reviewer: Anonymous from wonderful New York
I sliced up some boneless pork chops to substitute for the veal and it worked great. I used half white wine and half port and the result was really great flavor.

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