Monday, 11 February 2013

Smothered Veal & Mushroom
Smothered Veal & Mushroom

Well who wouldn't want a little help in the
Rushing home from work, picking up the kids, who by the way are starving!
Homework and after school activities have to be organized, all in one hour!
Summer Fresh, a company I am quite familiar with because of their wide varieties of hummus and dips, which my family and I have enjoyed for years, has come out with 5 new sauces.
They are ready to cook when you aren't!
So I happened to use one on a day I spent driving through a snow storm, then had lots of cleaning to do before everyone got home.
I had a package of veal and some mushrooms in the fridge and thought well...I have the sauce to compliment, let's see how this goes.
Knowing full well that one of my sons simply will not eat anything with mushrooms in it, I used it anyway!
Anyone watching him eating can see bits of brown around the rim of his plate as he removes any traces of mushrooms.
Well not only did he eat it, he thought it was very good!!
Amazing since he spent the whole time next to me complaining "why do you have to ruin good veal!"
You know that it's a hit when it gets eaten without any
and this is how I made this special meal quickly....
1 500ml tub Mushroom Marsala from Summer Fresh
4-6 veal cutlets (outside round)
2 cup chopped oyster mushroom (or any type)
1 cup snap peas or snow peas
1 small onion, chopped
2 cloves, garlic sliced
1/2 cup sliced black olives
1 tsp black pepper
pinch of salt
1/2 tsp sage
3-4 cup cooked rice (I used brown and red rice)
extra virgin olive oil
3 tbsp chopped fresh flat leaf parsley (for garnish)
Place 1 tbsp evoo into a large skillet preheated to med. high (#6-7).  Place each cutlet into the skillet laying it flat away from you, starting with one end, to prevent splatters.  Brown each side quickly and remove onto a platter. Set aside.
Add another tbsp or more of olive oil into the pan and while it is still hot,  add the onion, garlic and mushrooms.  Stir while cooking on medium heat.  Add a pinch of salt so that the mushrooms begin to releace their juices, approximately 5 minutes.  Add the spices, sage and peas, stirring to mix. Cook for another 5 min until all vegetables are softened.
Add the tub of Mushroom Marsala Sauce.  Cook stirring regularly  reducing some of the mixture for another 5-8 minutes.
Slide meat back into the pan and continue cooking until it is no longer pink inside 1-2 minutes. 
Do not overcook as this cut of beef, which is very lean, will become tough.
Serve over rice, generously spooning sauce mixture onto veal. Garnish with parsley.
Serves 4-6 people
Enjoy with love!


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