veal-with-mushroom-sage-ragout-209.json

{
    "directions": [
        "Heat broth in heavy large skillet over medium heat. Add broccoli and cook until just tender, about 3 minutes. Using slotted spoon, transfer broccoli to small bowl and reserve.",
        "Boil broth until reduced to 1 1/2 cups, about 5 minutes. Add all mushrooms, garlic, 1 tablespoon sage, lemon juice and arrowroot. Simmer until sauce thickens and mushrooms are tender, 6 to 8 minutes.(Can be prepared up to 6 hours ahead. Cover broccoli and sauce separately and refrigerate.",
        "Brush heavy large skillet with 1 teaspoon oil. Season veal with salt and pepper. Add half of veal to skillet and cook 2 minutes per side. Transfer to plate and keep warm. Repeat with remaining oil and veal.",
        "Meanwhile, reheat sauce over low heat. Add broccoli and remaining 1 teaspoon sage to sauce. Season to taste wit salt and pepper. Ladle sauce over veal and serve."
    ],
    "ingredients": [
        "2 1/2 cups canned unsalted chicken broth",
        "2 cups small broccoli florets",
        "4 ounces fresh shiitake mushrooms, quartered (if large, cut each into 8 pieces)",
        "4 ounces button mushrooms, quartered",
        "8 garlic cloves, thinly sliced",
        "1 tablespoon plus 1 teaspoon minced fresh sage",
        "2 teaspoons fresh lemon juice",
        "2 teaspoons arrowroot",
        "2 teaspoons olive oil",
        "8 ounces veal scallops, well trimmed"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Beef",
        "Mushroom",
        "Low Fat",
        "Low/No Sugar",
        "Veal",
        "Broccoli",
        "Pan-Fry",
        "Sage"
    ],
    "title": "Veal with Mushroom-Sage Rago\u00fbt",
    "url": "http://www.epicurious.com/recipes/food/views/veal-with-mushroom-sage-ragout-209"
}