Sunday, June 22, 2008

Veal Chops And Mushrooms

Veal Chops And Mushrooms
serves 4

25g/1oz margarine or butter
4 lean loin veal chops
1 onion, chopped
450g/1lb mushroom caps
225g/8oz white onions
1 tablespoon plain flour
1 tablespoon tomato purée
175ml/6fl oz chicken stock
150ml/5fl oz dry white wine
50g/2oz chopped fresh chives
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh basil
1 small bay leaf
1 tablespoon chopped fresh
flat-leaf parsley

• Preheat the oven to 170°C/325°F/Gas mark 3.
• Melt the margarine or butter in a large heavy frying pan. Add the veal chops and brown over a high heat. Transfer to a shallow casserole dish.
• In the same frying pan, sauté the onions. Add the remaining ingredients except the parsley. Cover the pan and cook for 5 minutes.
• Pour the mixture over the chops. Cover the casserole dish and bake in the oven for 1 hour. Sprinkle with the parsley before serving hot.

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