As someone of German and Czech ancestry who lived in the Midwest for a good portion of my formative years, I have a special love for meat smothered in gravy. This recipe is my kosher adaptation of one of my favourite ‘Old-World’ recipes. If you don’t do veal or if you’re trying to be healthier, I occasionally substitute kosher boneless skinless chicken breasts in for the veal.
What you need:
2lbs. veal chops (kosher or not)
1lb package of wide egg noodles, boiled and drained
2 cups mushroom broth (kosher or not)(if you can’t find mushroom broth, you can use beef stock)
1/2tsp kosher sea salt
1/2tsp black pepper
1/2-1 cup sliced cremini mushrooms (depending on how mushroom-y you like things)
3tbsp olive oil (kosher or not)
Heat 1 tbsp of the olive oil in a large skillet. Season all sides of your veal chops with the salt and pepper. Add to skillet and brown on both sides (depending on the thickness of your chops, about 2-3 minutes per side). Remove the chops. Add the remaining 2tbsp of oil to the pan and then add the mushrooms. Allow the mushrooms to soften. Once the mushrooms have softened, add the flour and stir to coat everything. Next, add the mushroom broth and whisk vigorously to prevent any lumps. Allow the broth to come to a boil and then reduce to a simmer while continuing to whisk. The broth will begin to thicken. Once it begins to thicken, add the chops back in and simmer until gravy is thick and the chops are cooked through (time varies based on thickness of chops, but about 10 minutes should do it for average chops since you don’t want to overcook them). Serve chops and gravy over egg noodles.