Sauteed Veal With Shrimp, Mushroom, And Brandy Cream Sauce

• 6 tablespoons unsalted butter
• 1 red onion, halved, thinly sliced
• 8 ounces shiitake mushrooms, stemmed, caps thinly sliced
• 6 tablespoons brandy
• 1 cup beef stock or 1 cup canned beef broth
• 1 cup chicken stock or 1 cup canned low sodium chicken broth
• 1 cup whipping cream
• all-purpose flour
• 6 veal cutlets, each pounded to 1/4-inch thickness
• 24 uncooked shrimp, peeled, deveined

1. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; saute until translucent, about 4 minutes. Add mushrooms; saute until beginning to brown, about 3 minutes. Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil 5 minutes. Add cream; boil until sauce coats spoon, about 14 minutes. Pour sauce into bowl; clean skillet.
2. Place flour in shallow dish. Sprinkle veal cutlets with salt and pepper; coat with flour. Melt 2 tablespoons butter in same heavy large skillet over high heat. Add 3 veal cutlets to skillet and saute until brown and cooked through, about 2 minutes per side. Transfer veal to plate. Repeat with remaining veal cutlets. Cover veal to keep warm.
3. Melt remaining butter in same skillet. Add shrimp; saute until just opaque in center, about 3 minutes. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Top with shrimp and sauce.

unsalted butter, red onion, shiitake mushrooms, brandy, beef stock, chicken, whipping cream, flour, veal cutlets, shrimp

Taken from www.food.com/recipe/sauteed-veal-with-shrimp-mushroom-and-brandy-cream-sauce-118923 (may not work)