This homey German dish is great with noodles or potatoes. You can also substitute beef tenderloin for the veal.
2 tablespoons vegetable oil
1 pound veal - scalloped
1/2 pound mushroom - sliced 1/4" thick
1 teaspoon Dijon mustard
3 tablespoons heavy cream
1/2 teaspoon salt
1 cup demi glace
1/4 cup parsley
Place a large, heavy skillet over high heat. When it is very hot, add the vegetable oil. Add the veal medallions and saute, tossing frequently, for about 2 minutes, or until seared. Add the mushrooms and cook for 3 to 4 minutes more, tossing, until they give up their liquid. Add the mustard, cream, salt, a generous amount of pepper, and the demiglaze. Stir to mix thoroughly and remove from heat.
Calories: 178 Calories From Fat: 62%
Protein: 12g Carbohydrate: 3g
Cholesterol: 53mg Sodium: 439mg