Receta Veal strips in a fragrant mushroom sauce

• 400 g thinly sliced veal round steak, cut into strips about 1x3-inches
• 1/3 cup corn flour
• ½ tsp salt
• ⅛ ts pepper
• 3 tbs sunflower oil
• 1 medium onion, sliced
• 250 g mushrooms (button mushrooms), halved
• ½ cup chicken broth from ½ cube
• 2/3 cup tomato puree
• Dash ground nutmeg
• ¼ cup grated Parmesan cheese
• 2 tbs fresh parsley leaves, chopped
• 350 g fusilli pasta

Direcciones

1.

Combine flour, salt, and pepper. Dredge veal slices in flour mixture.

2.

Heat oil in a heavy skillet over medium heat. Add onion slices to the skillet; cook until they just begin to brown.

3.

Add veal strips to the skillet; brown on both sides, about 15 minutes total.

4.

Add mushrooms, chicken broth, tomato puree, and nutmeg. Reduce heat to low, cover, and cook for 30 minutes, or until veal is tender.

5.

Sprinkle with grated cheese and parsley, cook 2 minutes longer.

6.

Cook fusilli in boiling salted water according to the packet instructions. Drain and serve with veal.