Italian Recipes -
Tarragon Veal (Vitello
alla Dragonella) Recipe
Italian Offal &
Veal
Recipes
-
Tarragon Veal (Vitello alla Dragonella)
Recipe
Ingredients
750 g/1 1/2lb veal
steaks, cubed
Salt and freshly
ground black pepper
50 g/2 oz/1/4 cup unsalted (sweet)
butter
15 ml/1 tbsp oil
225 g/8 oz
mushrooms, thinly sliced
30 ml/2 tbsp chopped fresh
tarragon
300 ml/1 1/4 cups single (light) cream
75 g/3 oz
Mozzarella cheese, sliced
2 tarragon sprigs,
to garnish
Method:
Season the veal with salt and pepper. Melt the
butter and oil in a frying pan (skillet) and fry (sauté)
the veal for about 10 minutes until browned all
over.
Transfer to a flameproof dish and keep warm.
Add the mushrooms to the pan and fry for 5 minutes
until soft.
Stir in the chopped tarragon and fry for
a further 3 minutes. Add to the veal.
Stir the cream
into the pan and bring to the boil, stirring. Pour
the sauce over the meat and top with the Mozzarella
cheese.
Place under a hot grill (broiler) and melt
the cheese. Serve garnished with the tarragon
sprigs.