Veal in Madeira Recipe

Veal in Madeira Recipe

Ingredients : Serves 4

4 veal escalope, flattened
Salt and freshly ground black pepper
60 ml/4 tbsp Madeira
100 g/4 oz/0.5 cup unsalted (sweet) butter
1 shallot, finely chopped
100 g/4 oz mushrooms, finely chopped
4 tomatoes, skinned, seeded and chopped
300 ml/0.5 pt/1.25 cups double (heavy) cream
5 ml/1 tsp paprika

Method :

Season the veal lightly with salt and pepper. Lay it in a flat dish and spoon the Madeira over. Leave to marinate for 2 hours. Remove the meat and pat dry on kitchen paper (paper towels). Melt the butter and fry (saute) the veal for about 4 minutes, turning once. Transfer the veal to a warm serving dish and keep warm. Pour off a little butter from the pan and chill. Add the shallot to the remaining butter in the pan and fry until soft, then add the mushrooms and cook for 5 minutes. Add the tomatoes and cook them to a pulp. Pour in the marinade, bring to the boil and simmer until the sauce has reduced and thickened slightly. Stir in the cream and paprika and season to taste. When the sauce is creamy, remove it from the heat and stir in the chilled butter, shaking the pan till the sauce is glossy. Pour over the escalope and serve immediately.

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