Veal Chasseur

• 6 veal scallopini
• 1/4 cup flour
• salt and pepper
• 1 tablespoon oil
• 1 tablespoon butter
• 1 large shallot, chopped
• 1/2 lb cremini mushroom, sliced
• 2 garlic cloves, crushed
• 1/2 cup chicken broth
• 1/4 cup red wine
• 1 (34 g) package knorr demi glace gravy mix
• 1 tablespoon tomato paste

1. Pound the scaloppine a bit to tenderize the meat.
2. Heat oil and butter medium high.
3. Mix together flour salt and pepper.
4. Lightly flour the meat.
5. Add the scaloppine; saute until a bit brown on both sides and almost cooked.
6. Remove from pan; set aside.
7. Add shallots and garlic and cook 2 minutes.
8. Add mushrooms; cook another 3 minutes.
9. Deglaze by slowly whisking in red wine; add chicken broth, Demi Glace and finally tomato paste.
10. Taste to adjust salt and pepper.
11. When ready to serve; heat sauce and add the veal scaloppine.
12. Serve with rice pilaf or a bed of noodle.
13. This dish can be prepared ahead and finished off just before serving.

veal scallopini, flour, salt, oil, butter, shallot, cremini mushroom, garlic, chicken broth, red wine, tomato paste

Taken from www.food.com/recipe/veal-chasseur-232479 (may not work)