VEAL WITH MUSHROOM-WINE SAUCE
A tender and flavorful main course, Veal with Mushroom-Wine Sauce, brings a touch of elegance to the dinner table. "This delicious entree came from a cookbook filled with low-fat recipes. We altered it a bit to better suit our tastes," says Julie Kocur of Abingdon, Maryland.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, cook veal in oil over medium heat until no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add mushrooms, onion and garlic to the skillet; cook over medium-high heat until tender, 5-8 minutes. Add wine, stirring to loosen browned bits from pan. , Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley, salt and pepper. Serve over veal.
Nutrition Facts : Calories 231 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 281mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
VEAL SCALLOPS WITH WILD MUSHROOM, MUSTARD, AND TARRAGON SAUCE
Categories Herb Mushroom Mustard Sauté Quick & Easy Veal Fall Tarragon Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Sprinkle veal on both sides with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook veal until golden, about 20 seconds per side. Transfer to plate. Melt 3 tablespoons butter in same skillet. Add shallots; sauté 30 seconds. Add mushrooms; sauté until brown, about 3 minutes. Stir in tarragon. Add wine; cook over high heat until almost all liquid evaporates, stirring to scrape up browned bits, about 2 minutes. Add cream; boil until reduced by 1/4, about 1 minute. Stir in mustard. Using tongs, return veal to pan; simmer until heated through. Divide veal and sauce among 6 plates and serve.
VEAL TENDRONS IN CREAM AND TARRAGON SAUCE
Provided by Jacques Pepin
Categories dinner, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil and butter in a sturdy black-enamel or cast-iron pan and, when hot, add half the veal ribs in one layer. Cook over high heat for about 10 minutes, turning to brown on all sides. Remove the browned ribs to a plate. Repeat with the remaining ribs, placing them on the plate after they are browned.
- Remove all but 1 tablespoon of fat from the cooking pan and add the onion. Cook 3 to 4 minutes, stirring constantly. The onion should be wilted and mixed with the solidified meat juices loosened through stirring. Add the flour and mix well. Add the water and bring to a boil, stirring well.
- Return the meat to the pan and add the garlic, herb bouquet and salt. Bring to a boil, cover, reduce the heat to very low and cook slowly for 1 hour. By then the meat should be tender and there should be 1 1/4 to 1 1/2 cups of lightly thickened sauce. Discard the herb bouquet and add the cream. Bring to a boil, stir in the tarragon and pepper and serve.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 7 grams, Sodium 316 milligrams, Sugar 2 grams, TransFat 0 grams
VEAL CHOPS WITH TARRAGON
Provided by Darren DiPietro
Categories Beef Herb Sauté Quick & Easy Dinner Veal Pan-Fry Tarragon Bon Appétit Pennsylvania Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 7
Steps:
- Season veal with salt, pepper and 1 teaspoon tarragon; dust lightly with flour. Melt butter in heavy medium skillet over medium-high heat. Add veal and cook until light brown and just cooked through, about 4 minutes per side. Transfer veal to plate. Add wine, broth, lemon juice and remaining 1 teaspoon tarragon to skillet. Boil until juices are syrupy, scraping up any brown bits, about 5 minutes. Return veal and any collected juices to skillet and cook until just heated through, about 1 minute.
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