Ingredients
1 tbsp (15 mL) canola or sunflower oil
6 oz (175 g) pancetta, diced
8 oz (250 g) mushrooms, chopped
Half small red onion, minced
⅓ cup (75 mL) dry red wine
2½ cups (625 mL) no sodium added veal stock or chicken broth
2 tsp (10 mL) chopped fresh thyme leaves
½ cup (125 mL) 15% cooking cream or whipping cream
2 tsp (10 mL) grainy mustard
4 slices Veal Liver (EACH about 5 oz/150 g)
Salt and pepper
¼ cup (60 mL) all-purpose flour
2 tbsp (30 mL) butter
Instructions
1. Heat oil over medium heat in a skillet. Cook pancetta and mushrooms, stirring, for 2 to 3 minutes or until mushrooms start to soften. Add onion; cook, stirring, for 1 minute.
2. Pour in wine and simmer until liquid is evaporated. Add stock and thyme. Reduce heat and simmer for 8 minutes or until liquid is slightly reduced. Stir in cream and mustard; season with salt and pepper to taste. Increase heat to medium-low and simmer, stirring, for 1 to 2 minutes or until steaming.
3. Meanwhile, place flour in a shallow dish. Season veal slices all over with salt and pepper to your taste. Dip veal slices one at a time into flour, coating both sides and shaking off excess. Discard excess flour.
4. Melt butter over medium heat in a large skillet. Cook veal, in batches, for about 4 minutes, turning once, or until browned on outside and still slightly pink on inside. (Liver is best when cooked to medium doneness, at most.) Transfer to warmed plates.
5. Spoon hot mushroom sauce over veal to serve.