Source: Midwest Living


Recipe Summary

50 mins


Ingredient Checklist


Instructions Checklist
  • For mushroom sauce, in a large skillet, cook and stir garlic in the 1 tablespoon butter over medium heat for 2 minutes. Remove and discard garlic. Add finely chopped onion; cook and stir until tender, but not brown. Add the sliced fresh mushrooms and bay leaf. Cook the mixture until the mushrooms are tender.

  • For a roux, in a medium saucepan, melt the 3 tablespoons butter; stir in the 3 tablespoons flour until smooth. Cook over low heat for 15 minutes or until mixture turns a copper color, stirring occasionally.

  • Slowly add stock or broth to roux. Combine sour cream and the 3 tablespoons flour. Add to roux and cook and stir until thickened and bubbly; cook for 1 minute more. Add to mushroom mixture and heat through. Keep warm.

  • In a shallow dish, combine the 1/2 cup flour, the salt, and pepper. Coat veal with mixture.

  • In a 12-inch skillet, cook the veal in the 1/4 cup butter or margarine over medium-high heat in batches about 2 minutes per side or until browned, turning once. Remove from skillet; drain on paper towels and keep warm. Discard bay leaf from mushroom sauce; spoon over veal and serve with hot cooked noodles or spaetzle. Makes 8 servings.