Veal a La Celia
Veal A La Celia is an moderately easy dinner. Made with 1 tsp. beef bouillon granules, 1/2 c. boiling water, 1/2 c. wine, 4 mushrooms, sliced or 1/2 (8 oz.) can mushrooms, drained and 3 to 4 tbsp. margarine, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
In a saucepan, dissolve beef bouillon granules in boiling water.
Add wine.
Saute mushrooms in 1 to 2 tablespoons of margarine.
Add mushrooms to bouillon mixture.
Brown veal cutlets in remaining margarine on both sides.
Drain on paper towel. Return veal cutlets to skillet.
Dissolve cornstarch in warm water, then add to mushroom sauce.
Heat and stir and allow to thicken slightly.
Pour over veal.
π· Perfect Pairings
Complete your meal with these
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