Veal Chasseur

Directions

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