Veal With Beaujolais Sauce
From Lucy's recipe collection. Photographed from her binder of favorites curated over 30+ years.
Ingredients
- ¼ pound veal scallops
- 1 teaspoon canola oil
- Salt and freshly ground black pepper
- 2 medium shallots, chopped (2 tablespoons)
- 2 tablespoons sherry wine vinegar
- ½ cup plus 2 tablespoons Beaujolais or other red wine, divided use
- ½ cup fat-free, low-salt chicken broth
- 1 teaspoon cornstarch
Method
- Ask the butcher to flatten the veal, or do it yourself by pounding it with a meat mallet or the back of the skillet. It should be about ¼ inch thick. Heat the oil in a small nonstick skillet. Brown veal for 1 minute and turn. Salt and pepper the cooked side. Brown another minute, remove from pan and cover with foil to keep warm.
- Lower the heat and add the shallots and vinegar. Cook about 2 minutes, scraping up the brown bits in the bottom of the pan. The vinegar will evaporate.
- Raise the heat and add ½ cup red wine. Reduce by half, about 2 minutes. Add the chicken broth and reduce by half again, about 2 more minutes.
- Mix cornstarch with the remaining 2 tablespoons red wine and add to the sauce. Cook until sauce thickens. Salt and pepper to taste.
- Place veal in sauce for a few seconds to warm through. Serve veal with sauce spooned over top.
Original page
Photographed from Lucy's collection.
