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

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Method:

1. 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.

2. Transfer to a flameproof dish and keep warm. Add the mushrooms to the pan and fry for 5 minutes until soft.

3. Stir in the chopped tarragon and fry for a further 3 minutes. Add to the veal.

4. Stir the cream into the pan and bring to the boil, stirring. Pour the sauce over the meat and top with the Mozzarella cheese.

5. Place under a hot grill (broiler) and melt the cheese. Serve garnished with the tarragon sprigs.