Name: Sautéed Veal with Shrimp, Mushroom, and Brandy Cream Sauce
Yield: Makes 6 Servings
Ingredients: 6 tablespoons (3/4 stick) unsalted butter; 1 red onion, halved, thinly sliced; 8 ounces shiitake mushrooms, stemmed, caps thinly sliced; 6 tablespoons brandy; 1 cup beef stock or canned beef broth; 1 cup chicken stock or canned low-salt chicken broth; 1 cup whipping cream; All purpose flour; 6 4-ounce veal cutlets, each pounded to 1/4-inch thickness; 24 uncooked shrimp, peeled, deveined

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