Ingridients of Sauteed Veal With Shrimp, Mushroom, and Brandy Cream Sauce:
- 6 tablespoons unsalted butter
- 1 red onion , halved, thinly sliced
- 8 ounces shiitake mushrooms , stemmed, caps thinly sliced
- 6 tablespoons brandy
- 1 cup beef stock or 1 cup canned beef broth
- 1 cup chicken stock or 1 cup canned low sodium chicken broth
- 1 cup whipping cream
- all-purpose flour
- 6 veal cutlets , each pounded to 1/4-inch thickness
- 24 uncooked shrimp , peeled, deveined
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