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
BRAISED VEAL SHOULDER
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h4m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Dry rub veal shoulder with spices and let sit in the refrigerator for 24 hours.
- Preheat oven to 325 degrees F.
- Heat butter in roasting pan over medium heat. Add veal shoulder and brown on all sides. Remove from pan. Add vegetables and cook until tender. Add flour to make roux. Whisk in your liquid and add veal shoulder. Bring to simmer on top of stove and cover with foil. Cook in the oven for 3 hours.
- Remove veal and puree sauce until smooth. Slice veal and coat with sauce to serve.
WILD MUSHROOM AND VEAL TERRINE WITH ROASTED YELLOW PEPPER COULIS
Categories Blender Food Processor Beef Mushroom Pepper Appetizer Bake Chill Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 21
Steps:
- Make the terrine:
- In a small bowl combine the bread, 1/4 cup of the cream, and the egg white. In a large skillet cook the garlic and the onion in 2 tablespoons of the butter over moderately low heat, stirring, until the onion is softened, add the white mushrooms, and cook the mixture over moderate heat, stirring, for 5 minutes, or until the mushrooms are softened and begin to give off their liquid. Add 2 tablespoons of the Cognac and cook the mixture, stirring, until all the liquid has evaporated. Let the mixture cool, transfer it to a food processor, and purée it with the bread mixture. Add the veal, the remaining 1/4 cup cream, and salt and pepper to taste and blend the mixture, scraping down the sides, until it is smooth. Transfer the veal mixture to a bowl and keep it covered and chilled while cooking with wild mushrooms. In the skillet, cleaned, cook the shallots with salt and pepper to taste in the remaining 2 tablespoons butter over moderately low heat, stirring, until they are softened, add the wild mushrooms, and cook the mixture over moderate heat, stirring, for 2 minutes. Add the broth, the wine, and the remaining 2 tablespoons Cognac and boil the mixture, uncovered, stirring occasionally, until all the liquid has evaporated. let the mixture cool, stir in into the veal mixture, and spoon the mixture into a well-buttered 1-quart terrine, smoothing the top. Cover the terrine with a buttered sheet of foil and the lid, put the terrine in a baking pan, and add enough hot water to the pan to reach halfway up the sides of the terrine. Bake the terrine in the middle of a preheated 350°F. oven for 1 hour to 15 minutes, or until a meat thermometer registers 165°F. Let the terrine cool and pour off any excess liquid. Invert the terrine onto a plate and chill it, covered, overnight.
- Make the coulis:
- In a blender blend together the roasted peppers, the oil, the vinegars, and salt and black pepper to taste until the mixture is smooth.
- Cut the terrine into 1/2-inch-thick slices and pour about 1/4 cup of the coulis onto each of 8 serving plates. Put a slice of terrine over the coulis and sprinkle each serving with some of the diced bell peppers and the chives.
- To roast peppers:
- Using a long-handled fork char peppers over an open flame, turning them, until skins are blackened, 2 to 3 minutes. (Alternatively, broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning them every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs. (Wear rubber gloves when handling chilies.)
VEAL MARSALA (WITH ONION AND MUSHROOMS)
From the Cooking School column in a recent Family Circle magazine by Julie Miltenberger. It was a bit different from some posted, so here it is. Serve over warm, cooked egg noodles. I love veal Marsala but haven't tried this one yet.
Provided by Oolala
Categories Veal
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place one cutlet on a sheet of waxed paper and cover with a second sheet of waxed paper, and pound cutlet to an even thickness with a mallet. Repeat with remaining cutlets.
- Toss flour, 1/2 teaspoons of the salt and the pepper on a sheet of waxed paper (I like to use a shallow bowl) and dredge each piece in the flour.
- Reserve 2 teaspoons of the flour mixture.
- Heat oil and 1 tablespoons of the butter in a large skillet over medium-high heat just until sizzling.
- Add half the amount of cutlets and brown about 1 minute per side.
- Transfer browned cutlets to a plate and keep warm. Repeat with remaining batch of cutlets, adding an additional tablespoons of butter.
- Reduce heat to medium and add remaining tablespoons of butter and stir in onions and cook 3 minutes.
- Add sliced mushrooms; cook another 3 minutes, stirring.
- Sprinkle with reserved 2 teaspoons flour mixture. Stir to coat. Add Marsala wine and chicken broth and bring to a simmer, stirring up browned bits from bottom of pan.
- Add cutlets back to the pan and season with remaining 1/4 teaspoon of salt and cook covered for 3 minutes, until sauce is slightly thickened.
- Serve over warm egg noodles.
Nutrition Facts : Calories 571.2, Fat 27.4, SaturatedFat 11.2, Cholesterol 162.4, Sodium 684, Carbohydrate 16.3, Fiber 1.3, Sugar 3.2, Protein 37.2
VEAL, WILD MUSHROOMS, AND RED WINE
Steps:
- 1. Preheat the oven to 350°F.
- 2. Toss the veal with the salt and pepper. Heat 3 tablespoons of oil in a heavy ovenproof casserole. Sauté the veal on all sides over medium-high heat until it is brown. (Do not overcrowd the pan or the veal will not brown.) With a slotted spoon, remove the veal to a platter and set aside.
- 3. Add the remaining oil to the pan and sauté the onions over medium heat for 3 minutes. Add the garlic and cook for 1 minute more. Stirring with a wooden spoon, add the potato starch and continue to cook for 30 seconds.
- 4. Stir the chicken broth, wine, carrots, thyme, and rosemary into the onion mixture. Simmer the sauce for 1 minute. Return the veal to the casserole, stir well. Braise the veal, covered, in the oven for 1 1/2 hours, until the meat is very tender when pierced with a fork.
- 5. While the veal is cooking, heat the remaining oil in a medium skillet. Sauté the mushrooms for 3 minutes and set aside.
- 6. When the veal is done, remove from the oven, add the mushrooms, and reseason with salt and pepper. Transfer the veal to a serving dish and garnish the top with the chopped parsley.
More about "veal shoulder roast with onions and wild mushrooms recipes"
VEAL TENDERLOIN WITH MUSHROOM SAUCE | RECIPE
From kitchenstories.com
BRAISED VEAL SHOULDER WITH SPRING VEGETABLES RECIPE
From foodandwine.com
10 BEST VEAL SHOULDER ROAST RECIPES | YUMMLY
From yummly.com
BRAISED VEAL WITH WILD MUSHROOMS RECIPE - GRANT ACHATZ
From foodandwine.com
5/5 Author Grant Achatz
- In a large enameled cast-iron casserole, heat the canola oil. Season the veal shanks with salt and pepper and brown them in the oil over moderate heat, about 7 minutes per side. Transfer the veal to a plate. Add the onion, carrot and celery to the casserole and cook, stirring, until softened but not browned, about 5 minutes. Add the chicken stock and bring to a boil, scraping up any browned bits from the bottom of the casserole.
- Return the veal shanks to the casserole and add the bouquet garni. Cover and cook over low heat until the meat is very tender, about 1 1/2 hours.
- Meanwhile, in a large skillet, melt the butter in the olive oil. Add the mushrooms and season with salt and pepper. Cook over moderately high heat until the mushrooms are dry and just beginning to brown, about 10 minutes. Add the garlic and thyme and cook until fragrant, about 2 minutes longer.
- Transfer the veal shanks to a platter; when cool enough to handle, discard the bones and gristle. Strain the cooking liquid, pressing hard on the solids. Return the liquid to the casserole and boil until it is reduced to 2 cups, about 20 minutes. Return the veal to the sauce, add the mushrooms and cook over low heat just until warmed through. Serve hot.
VEAL SHOULDER WITH PORCINI MUSHROOMS, GARLIC AND …
BONELESS VEAL SHOULDER ROAST STUFFED WITH SAGE MUSHROOMS …
From cuisinart.com
BEST VEAL & MUSHROOM STEW RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SWISS VEAL AND WILD MUSHROOM STEW - KITCHEN CONFIDANTE®
From kitchenconfidante.com
VEAL SHOULDER ROAST | FAMILY FONTAINE
From famillefontaine.ca
WILD MUSHROOM STUFFED VEAL ROAST - RESTAURANT BUSINESS
From restaurantbusinessonline.com
BEST VEAL SHOULDER ROAST WITH ONIONS AND WILD MUSHROOMS …
From alicerecipes.com
BEST VEAL SHOULDER ROAST WITH ONIONS AND WILD MUSHROOMS RECIPES
From alicerecipes.com
VEAL SHOULDER ROAST WITH ONIONS AND WILD MUSHROOMS …
From tfrecipes.com
OVEN-COOKED VEAL / VITELLO AL FORNO | CIAO ITALIA
From ciaoitalia.com
CHARD AND MUSHROOM-STUFFED BREAST OF VEAL RECIPE | BON APPéTIT
From bonappetit.com
You'll also love