Recipe
- 1 tbsp butter
- 1 tbsp olive oil
- ½ lb cremini mushrooms, sliced
- ½ yellow onion, sliced
- ½ lb veal leg scallopini, cut in 1” wide strips
- 1 can of cream of mushroom soup
- 1 cup low sodium beef broth or mushroom broth
- 1 tsp Dijon mustard
- 2 tbsp sour cream or Greek yogurt
- 1 tsp dried tarragon or 1 Tbsp fresh tarragon
- white pepper to taste
- salt if needed
Method of preparation
- Melt the butter and oil in a large pan
- Brown the mushrooms and remove them from the pan
- If the pan is very dry, add olive oil
- Add the onion and veal and sauté until the veal is no longer pink
- Return the mushrooms (and juices) to the pan. Add cream of mushroom soup, beef broth, Dijon mustard, sour cream or yogurt, and tarragon. Mix well and simmer covered over low heat for 20 minutes.
- If the sauce is too thick, add beef broth
- Taste and add pepper if desired. (The soup and broth are already salty so extra salt is probably not needed. It’s your choice.)
- Serve over broad egg noodles
