VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE
John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened it as a European-style hotel and restaurant. Schumachers' is now on the National Register of Historic Places. John's wife, Kathleen, runs the front of the popular restaurant, and John is the chef. His specialties are central European fare - like this veal sauté.
Provided by John Schumacher
Categories Milk/Cream Mushroom Sauté Quick & Easy Veal White Wine Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 8
Steps:
- Place flour in shallow dish. Sprinkle veal scallops with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over high heat. Coat veal in flour, shaking off excess. Working in batches, add veal to skillet and sauté until beginning to brown, about 1 minute per side. Transfer to plate. Tent with foil to keep warm.
- Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and shallots and sauté until mushrooms are brown and tender, about 7 minutes. Add wine; simmer until liquid is reduced to 1/4 cup. Add cream; simmer until reduced to sauce consistency, about 3 minutes. Season sauce with salt and pepper. Return veal to skillet; simmer until just heated through, about 1 minute. Transfer veal to plates, spooning sauce over. Sprinkle with parsley; serve.
VEAL PAPRIKASH
Categories Beef Sauté Low Carb Quick & Easy Veal Winter Sour Cream Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Melt lard in heavy large skillet over medium heat. Add onions; cover skillet and cook until onions are soft, stirring occasionally, about 10 minutes. Add shallot; increase heat to medium-high and sauté until onions are golden, about 5 minutes. Using slotted spoon, transfer onions and shallot to small bowl.
- Sprinkle veal with salt and pepper. Working in batches, add veal scallops to drippings in skillet and sauté until browned, about 1 minute per side, adding more lard as needed and transferring veal to plate after each batch. Return onion mixture to skillet. Add tomatoes with juice, sweet paprika, hot paprika, and marjoram. Simmer 5 minutes, stirring constantly. Return veal and any accumulated juices to sauce. Simmer 1 minute, turning veal to coat. Using slotted spoon, transfer veal to platter. Mix sour cream into sauce and heat through (do not boil). Season sauce to taste with salt and pepper. Pour over veal and serve.
VEAL SCALLOPS IN A CREAMY PAPRIKA ONION SAUCE
This simple recipe is quick and easy to prepare yet pleasing to the eye and the tastebuds. I've made it with regular paprika, which contrary to popular opinion, does have a very pleasing flavor. If your veal scallops are very thick, you might wish first to pound them down thinner between two sheets of plastic wrap.
Provided by FlemishMinx
Categories Veal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut each scallop in half; makes for a nicer presentation in my opinion and facilitates cooking.
- Heat 2 TBS of the oil in a large (preferably non-stick) frying pan.
- Add the paprika and mix completely into the oil.
- Add the onions, and cook them over moderate heat until they are completely softened.
- While the onions are cooking, salt and pepper the veal scallops.
- Dredge them in the flour making sure to cover all surfaces and sides.
- When the onions have softened, move them to the edge of the frying pan.
- Add the final TBS oil to the pan, and when this is hot, lay your veal scallops in the center of the pan.
- Brown well, about three minutes per side.
- Now move the scallops to the outer edge of the pan and bring the onions back to the center.
- Add the sour cream and mix well with onions until it is completely incorporated; once this is achieved, nestle the scallops in the sauce, turning them over once to allow each side a slight covering of sauce.
- Cover the pan, and cook for about 5 minutes, or until sauce is bubbly and veal is tender.
- Remove veal to serving dishes, give the onions and sauce one more good stir and serve over the top of the veal.
VEAL SCALLOPS WITH MUSHROOMS AND ROSEMARY
I haven't made this in such a long time, but my notes said that we loved it, lol. From Gourmet magazine.
Provided by lazyme
Categories Veal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Thinly slice mushrooms.
- If veal scallops are too thick, with smooth side of a meat pounder pound thin between sheets of plastic wrap.
- Pat veal dry with paper towels and season with salt and pepper.
- In a large heavy skillet cook mushrooms and rosemary in butter over high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are lightly browned, about 7 minutes.
- Transfer mushroom mixture to a plate.
- Add 1 1/2 teaspoons oil to skillet and heat until hot but not smoking.
- Add half of veal to skillet and sear over high heat, 1 to 2 minutes on each side or until lightly browned and cooked through.
- Transfer veal to a small platter and cook remaining veal in remaining 1 1/2 teaspoons oil in same manner.
- Add wine carefully to skillet and deglaze, scraping up brown bits.
- Add cream, mushroom mixture, and salt and pepper to taste and simmer 1 minute.
- Pour mushroom mixture over veal.
Nutrition Facts : Calories 540.7, Fat 39.5, SaturatedFat 18, Cholesterol 190.4, Sodium 163.9, Carbohydrate 5.4, Fiber 1.2, Sugar 2.2, Protein 36.4
VEAL WITH PAPRIKA AND SOUR CREAM
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut veal into thinnest possible (julienne) strips. Sprinkle with salt and pepper.
- Heat butter in skillet and when it bubbles and starts to turn brown, add veal. Cook, stirring, over high heat about 30 seconds.
- Add onions and cook, stirring, about a minute. Do not overcook. Sprinkle with paprika and stir.
- Using slotted spoon, transfer veal to saucepan. Add wine to liquid left in skillet. Cook down over high heat about 3 minutes and add heavy cream. Cook down about a minute.
- Add sour cream and cook about a minute. There should be about 1 1/4 cups of sauce. It is not essential to strain this sauce, but it is preferable to put it through a fine sieve. Reheat sauce and pour over veal. Heat briefly until veal is piping hot. Serve with rice.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 30 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 17 grams, Sodium 476 milligrams, Sugar 2 grams, TransFat 0 grams
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