Busters Recipes

Veal Scallopini
2 lb. veal round, sliced thin
2 Tbsp. butter
2 Tbsp. oil
2 cloves garlic, minced
a couple of pinches of rosemary
1/2 c. celery, minced (optional)
1 medium onion, minced
1 pkg dry mushrooms
1 can chicken broth, 10 3/4 oz.
1/2 c. white wine
1 c. tomato juice
1/4 c. chopped parsley
Salt and Pepper to taste
Put dry mushrooms in bowl to soak in 1 cup cold water for 30 minutes.
Save 1/2 cup of this water to use after in the tomato juice. Flour meat
on both sides and pound it in. Cut meat into pieces 1x2 inches. Use a
heavy pan or skillet. Put the oi and butter in and get it very hot.
Brown meat on both sides, turning only once. Remove the meat. Chop the
soaked mushrooms. Saute mushrooms, onion, celery, garlic and rosemary in
the skillet until soft. Put the veal back into the skillet and add
tomato juice, 1/2 cup of mushroom water, wine, and parsley. Add salt and
pepper to taste. Simmer 45 minutes. Serve the gravy over noodles or
rice. (I fix with it Mashed Potatoes). Serves 6