Asparagus stuffed veal steak with mushroom and leek sauce

This is what I call a fancy-pants-no-sweat recipe. 

 
In other words, when you want to look like you spent hours preparing this meal when in fact it took you less than 30 minutes. 
 
When to use: when your in-laws are coming over for dinner and you still have tons of laundry to do, the house to clean and the kids to bathe but don’t have time to make a “I’m the best daughter-in-law-in-the-world-and-I’m-supermom” meal.
It is very easy, crowd pleasing because there are no harsh flavours requiring a refined palate. So if you are serving a picky eater and want them to get their veggies, like my son, this is a perfect meal. 
 
Ingredients:
8 veal steaks, thinly sliced
2 boxes mushrooms, such as white button, washed throughly and sliced with stems removed
1 leek, sliced in half moon, white part only
Approx. 1/4 c. fresh oregano, chopped
2 cups water
1 tbsp corn starch
2 tbsp chicken consomme 
24 asparagus spears, blanched
white pepper
olive oil
 
Instructions:
Place sliced mushrooms in a bowl and reserve.
Trim stems off asparagus and place in a pot of boiling water. Get a bowl and fill it with ice and water to blanch the asparagus. Once the asparagus changes colour to a bright green, drain and immediately throw them into the ice bath. This will stop the cooking and prevent the asparagus from getting soggy. This process is called blanching. Set aside.
Heat olive oil in a skillet on medium heat. When hot, add the leeks and sauté for 30 seconds before adding the sliced mushrooms. Stir frequently. Add chopped fresh oregano. Stir.
Mix the water, corn starch and chicken consommé together then pour mixture into the leeks and mushrooms. Reduce heat to low and allow the sauce to thicken.
Stir into the sauce the chopped fresh oregano. Stir.
Meanwhile, lay flat the veal steaks, one at a time, on a dish or cutting board. In the centre, place 3 asparagus spears. Fold over one side, then fold over the other side to form a blanket around the asparagus.
Repeat with remaining veal steaks and asparagus spears. Season tops with white pepper.
Heat skillet on high with olive oil (just enough to coat the pan).
Once hot, place veal and asparagus, seam side down to brown. It should be a dark golden colour.
Before you flip to brown the other side, you may want to pierce veal with a toothpick to keep it from opening while it cooks. Flip and brown on the top side.
When all the asparagus stuffed veal steaks are browned, nestle them in the pot with the sauce. Baste the asparagus stuffed veal steaks. (Baste: this means to take a spoon and spoon sauce over the asparagus stuffed veal steaks to ensure moisture while cooking.)
Cook covered for 10-15 minutes on low until veal is cooked through.
Remove toothpicks before serving. Enjoy!

 
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