Tuesday, November 15, 2016

Pork or Veal Medallions in Mushroom Sauce with Wide Egg Noodles

A dinner that looks and tastes like your expecting royalty for company...

Golden pork or veal medallions in a creamy mushroom sauce is nearly a delicacy to the taste buds and yet so easy and inexpensive to make in your own brainy kitchen. Begin by sauteing, on med heat, one whole chopped onion in 3 tbs olive oil and 1 tbs coconut oil sprinkled with red pepper flakes, garlic powder and dried herbs: rosemary, mint and oregano.

Next, add washed sliced champion mushrooms and to that a dollop of fresh salted butter. Stir to get a nice brown edging on the onion and mushroom. Push aside and add medallion size meat about one inch thick. On higher heat, sear the meat on both sides, reduce the heat and add 1/4 cup of beef stock. Cover and let simmer for 6-8 min. Lastly, add 1 cup of heavy cream.

Prepare your egg noodles by boiling in salted water until tender; drain and ladle the medallions in creamy mushroom sauce over the top. As an additional side, why not butternut squash with baked apples.

... a little Parmesan cheese on the table if you please

~ Tutti a Tavola!

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