VEAL WITH CHANTERELLES
Provided by Regina Schrambling
Categories dinner, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season veal lightly with salt and pepper, and dust with flour.
- In a large skillet, melt butter over medium heat. Brown veal, about 2 minutes on each side.
- Lower heat, add mushrooms, cover and let simmer about 4 minutes. Remove veal from skillet, and set aside on warm platter. Cook mushrooms until liquid in skillet evaporates. Add Madeira. Bring to boil. Cook briefly. Whisk in cream. Simmer until sauce is thick and velvety, about 4 to 6 minutes.
- Correct sauce for seasoning, and spoon over veal with chanterelles. Sprinkle with parsley. Serve hot.
Nutrition Facts : @context http, Calories 695, UnsaturatedFat 20 grams, Carbohydrate 10 grams, Fat 48 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 23 grams, Sodium 862 milligrams, Sugar 2 grams, TransFat 1 gram
SAUTEED VEAL MEDALLIONS WITH SAGE AND MUSHROOMS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season the veal with salt and pepper. Heat the olive oil in a skillet over medium heat for 2 to 3 minutes, until hot. Add the veal and brown well for 3 to 4 minutes on one side, then turn and brown the second side for another 3 to 4 minutes. When the veal is nicely browned on both sides, remove from the pan. In the same pan, saute the onions in the pan juices for 3 to 4 minutes, or until they are browned. Add the mushrooms to the onions and saute together until the mushrooms begin to wilt. Add the white wine and reduce until the wine evaporates. Add the veal stock, sage, and Prosciutto, and bring to a boil. Reduce the heat to low, return the veal to the pan and reheat for 1 minute to warm. Continue to cook the mushrooms and sage sauce for an additional 10 minutes. Add the butter to the finished sauce and whisk until it is incorporated. Serve the veal on individual plates with some of the sauce spooned over it.;
VEAL MEDALLIONS, CHANTERELLES AND NOODLES
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Cut the base of the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them very carefully with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces, leave the smaller ones whole.
- Cook the noodles in boiling salted water until done (about eight minutes).
- While the noodles are cooking, melt one tablespoon of butter with the oil in a frying pan. Brown the veal medallions on both sides. Turn down heat to moderate and add the chanterelles. Add the wine, stirring well, and cover. Cook for five minutes.
- Drain the noodles, toss them in a bowl with remaining tablespoon butter and keep warm.
- Remove the medallions from the pan (at this stage they should be pink in the middle; leave them in longer if they should be more well done, otherwise remove them to a heated plate and keep them warm in a low oven). Add the cream, salt and pepper to the frying pan and bring to boil, scraping up any cooking residue on the bottom of the pan. Remove from heat.
- Place a serving of noodles on each of two plates. Place two medallions on top of each serving. Spoon the sauce on top, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 1223, UnsaturatedFat 26 grams, Carbohydrate 93 grams, Fat 61 grams, Fiber 9 grams, Protein 63 grams, SaturatedFat 30 grams, Sodium 1382 milligrams, Sugar 6 grams, TransFat 1 gram
VEAL SHANK WITH SHALLOTS AND CHANTERELLES
Provided by Florence Fabricant
Categories dinner, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Peel at least one layer of membrane from the veal shank. Heat butter in an ovenproof casserole or Dutch oven large enough to hold the veal. Add shallots and brown over medium-high heat. Remove and reserve. Heat oven to 325 degrees. Dust veal with flour and add to casserole. Lightly brown on all sides. Add garlic, mushrooms, cider, stock and thyme. Bring to a simmer, cover and place in oven for 1 hour.
- Turn veal, add shallots and continue cooking, covered, until veal is tender, another hour or so. Transfer veal to a deep serving platter. Put casserole on the stove over medium heat and add lemon juice, and salt and pepper to taste. Spoon shallots, mushrooms and sauce around meat. Carve veal, slicing more or less parallel to the bone, and serve with sauce and vegetables.
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 12 grams, Fiber 6 grams, Protein 48 grams, SaturatedFat 5 grams, Sodium 1290 milligrams, Sugar 13 grams, TransFat 0 grams
VEAL SCALLOPS, WITH CHANTERELLES
Provided by Moira Hodgson
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pat the veal scallops dry with paper towels. Dredge lightly with flour and set aside.
- Melt one tablespoon of the butter in a large frying pan and gently fry the garlic for one minute. Add the veal (in two batches if necessary) and brown very lightly on each side. (The veal must not overcook - it should be pink in the middle.) Remove and keep warm.
- Briskly rinse the chanterelles under cold running water, making sure you remove all the grit. Slice any large ones. Add the chanterelles to the pan with remaining tablespoon of butter and cook for five minutes. Add the creme fraiche and tarragon. Season with salt and pepper. Cook another five minutes.
- Return the scallops to the pan, heat through, correct seasoning and serve.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 110 milligrams, Sugar 1 gram, TransFat 0 grams
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