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VEAL WITH MUSHROOMS

Heat the vegetable oil in an ovenproof casserole or Dutch oven and brown the veal pieces.  Add the shallots and cook until transparent, about 5 minutes.  Season with salt and pepper.  Stir in 1 tablespoon of water.  Simmer over low heat, stirring occasionally.  Melt all but one tablespoon of the remaining butter in a frying pan with several drops of fresh lemon juice and cook the mushrooms.  Add enough water just to cover the mushrooms, and boil hard until all the water evaporates.  Pour the mushrooms into the casserole with the meat.  Stir in the cr¸me fra”che.  Season with salt and pepper.  Continue cooking until the meat is very tender.  To serve, place the meat and mushrooms on a serving platter with a slotted spoon.  In a small bowl whisk together the remaining butter and the cornstarch to make a paste.  Whisk the paste into the sauce, a little at a time, boiling hard between each addition.  Boil until thickened.  Pour the sauce over the meat and mushrooms.  Serve with fried potatoes, spinach, green beans, or buttered zucchini.
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2 1/2-3 lb mixed boneless veal rib and flank steak, cut into pieces
1 lb mushrooms, quartered if large
1/2 cup unsalted butter
4 shallots, chopped
1 cup cr¸me fra”che
1 lemon
1 tbsp cornstarch
1 tbsp vegetable oil
salt, pepper
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30
mn
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60
mn
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Ile-de-France
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Meat
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Beaujolais
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