Veal Strips In White Wine And Cream Sauce Emince De Veau Recipes

Steps:

• Line a small mixing bowl with a sieve large enough to hold the meat.
• Cut the veal into very small cubes, about half an inch. Sprinkle with salt and pepper.
• Heat half of the oil in a heavy skillet and when it is very hot and just starting to smoke, add half of the meat. Do not crowd the meat. Cook over high heat, stirring, until the meat is lightly browned, about one and one-half minutes. Pour the meat into the sieve.
• Add the remaining oil to the skillet and when it is just starting to smoke, add the remaining meat. Cook as above. Pour the meat into the sieve. Pour out the oil from the bowl and return the meat to the bowl.
• Wipe out the skillet. Add half of the butter and when it is melted, add the shallots. Cook briefly, stirring. Add the wine and cook until it is reduced by half or slightly more.
• Add the cream and any accumulated liquid from the meat. Cook down over high heat about two minutes. Add the meat and reheat. Swirl in the remaining butter. Sprinkle with parsley, tarragon and chives and serve.

Steps:

• In a heavy 10- to 12- inch skillet, melt 2 Tblsp. butter with the oil over high heat. When the foam subsides, drop in half the veal and, tossing the strips about constantly with a fork, fry for about 2 minutes.
• When the veal is delicately colored, transfer it to a large sieve set over a bowl. Melt 2 more Tblsp. butter in the pan, then drop in remaining veal and cook as before. Add the veal and its juices to the veal in the sieve.
• Add the remaining butter to the pan and melt it over moderate heat. Then stir in the shallots and cook for about 2 minutes before pouring in the wine.
• Raise the heat to high and stir until the liquid comes to a boil. Immediately add the cream and all the drained veal juices.
• Stirring constantly, boil briskly for 8 to 10 minutes, or until the sauce has reduced to about half its original volume and thickened lightly. Taste for seasoning.
• Return the veal to the skillet and turn it about until it is thoroughly coated with the sauce. Simmer over low heat for 2 or 3 minutes until the veal is heated through. Serve at once, accompanied, if you like, by Rosti.

Steps:

• Saute the mushrooms in 1 tablespoon of the oil until slightly brown, 3 to 5 minutes. Set aside.
• Heat the demi-glace brown sauce per package directions (method may vary slightly depending on brand).
• Sprinkle the pork strips all over with the salt, white pepper and flour. Toss gently to evenly coat.
• Heat a large saute pan over high heat and add the remaining three tablespoons oil. Once the oil is hot, add the seasoned pork strips and saute until cooked through, 3 to 5 minutes. Remove from pan and set aside.
• Add the onions and mushrooms to the pan and saute for 30 seconds to 1 minute. Add the white wine, brown sauce and heavy cream; cook for about 1 minute more, or until the sauce is boiling. Return the pork to the sauce, let simmer for 30 seconds, then turn off the heat to avoid overcooking.
• Garnish with chopped parsley. Serve with potato rosti.

Steps:

• Cut veal into thinnest (julienne) strips. Set aside.
• Melt butter in heavy skillet and when it bubbles and almost starts to brown, add veal. Sprinkle with salt and pepper. Cook, stirring, over high heat about 1 1/2 minutes. Do not overcook.
• Using slotted spoon, transfer veal to saucepan.
• Add mushrooms and shallots to skillet in which veal cooked. Cook, stirring, about 3 minutes and add wine. Cook, stirring, about 3 minutes longer until mixture is thickened and saucelike. Add salt and pepper.
• Add cream and cook about a minute. Stir in mustard and cook about 2 minutes. There should be about 1 3/4 cups of sauce. Taste sauce and, if desired, add more mustard. Pour over veal. Cook only until veal is heated through. Serve with rice.

Steps:

• Sprinkle the veal with salt and pepper.
• Heat the oil in a large, heavy skillet over high heat, add the veal pieces a few at a time and cook, stirring, until lightly browned on all sides, about 8 to 10 minutes. Transfer the pieces as they are browned to a large, heavy casserole and continue cooking in the casserole over high heat. Add more pieces to the skillet and continue cooking and browning and transferring the pieces to the casserole until all are browned and added.
• Add the carrots, onion and garlic to the meat and stir. Cook 10 minutes and sprinkle with flour, salt and pepper, stirring. Tie the thyme, parsley and bay leaf into a bundle and add it. Add the wine and sugar and bring to the boil. Cover and let simmer over low heat about one and one-half hours. Remove and discard the herb bundle. Add the marc de bourgogne and cook about three minutes longer. Serve with croutons, if desired, on the side.

Steps:

• Pour the stock and wine into a large saucepan, then add all the vegetables except the mushrooms. Add the garlic and rosemary and bring to the boil, then simmer, uncovered, for 10 mins.
• Trim veal of any excess fat and cut into large bite-size cubes. Add to pan with the mushrooms. Return to a simmer, season well, then cook for 20 mins until meat is just tender; allow longer if it's not. The stew can be cooled and chilled or frozen at this stage.
• When ready to serve, beat together the yolks and cream. Return the stew to a simmer, stir in the horseradish or mustard, briskly mix in yolks and cream, then stir until it starts to thicken slightly. Take care not to overheat or the mixture will curdle. Stir in the butter, remove pan from the heat, then mix in the parsley, lemon zest and juice. Check the seasoning again.
• Meanwhile, boil tagliatelle according to pack instructions - about 3 mins for fresh pasta, up to 10 mins for dried. Drain and toss with a little butter. Make into a 'barrel' of pasta (see above right) or simply divide between six warmed plates. Spoon the Blanquette of veal on top and serve.
• Make a 'barrel' of tagliatelle Gordon's way: Pick up a few strands of pasta, digging a carving fork into the pot 3-4 times. Lift up the pasta so the strands hang free and press against the side of the pan. Then, holding with your (clean) fingers, start to twist the pasta into a barrel shape, pushing back against the pan side once or twice to neaten. When all the strands are wound, up-end the fork intothe centre of a plate and gently push the pasta off.

Steps:

• Season veal with salt and pepper. Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add veal to Dutch oven in batches and cook until brown, turning occasionally, about 5 minutes per batch. Transfer veal to plate. Add onion and remaining 2 tablespoon butter to Dutch oven and sauté until onion is tender, about 3 minutes. Return veal and any juices on plate to Dutch oven. Sprinkle flour over veal and stir 2 minutes. Pour in wine and bring to boil. Add chicken broth and thyme.
• Reduce heat to medium-low and simmer 25 minutes.
• Mix in carrots and continue simmering until carrots and veal are tender, about 25 minutes. Add cream and boil until liquids are reduced to sauce consistency, about 15 minutes. Stir in peas and bring to boil. Season to taste with salt and pepper and serve with rice.

Steps:

• Season veal with salt, pepper and flour.
• Heat butter in a hot skillet and add veal, onion and mushrooms.
• Saute 1 minute.
• Add wine, cream and brown sauce or au jus.
• Do not boil.
• Sprinkle with parsley and serve with Roesti Potatoes.

Steps:

• Julienne veal and prosciutto.
• Heat the butter and when hot (but not browning) add the veal and stir rapidly.
• Salt and pepper. Add the prosciutto and stir fry briefly. Use a slotted spoon to remove the meat.
• Add mushrooms to skillet and cook until wilted. Add the shallots and cook about a minute, then add the wine.
• Cook, stirring, until liquid is almost completely reduced, then add the cream.
• Cook about 5 minutes over high heat, stirring. Add the meats and juices.
• Combine and cook quickly until piping hot.
• Check seasoning; salt and pepper as desired.
• Serve immediately with rosti potatoes (traditional) or egg noodles.