RAGOUT OF VEAL WITH MUSHROOMS MARSALA
This flavorful recipe for veal was given to me by a friend years ago. I serve it on rice or egg noodles, good with either one.
Provided by MizzNezz
Categories Veal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- On high heat brown veal in 1 T each oil and butter; set aside.
- To hot pan add remaining oil and butter.
- On med heat cook onion, mushrooms and thyme for 4 minutes.
- Add Marsala.
- Stir in soup, water, paprika, salt and pepper.
- Return veal and juices accumulated to pan.
- Reduce heat to low, cover and simmer for 1 hour,, stirring occasionally.
- Uncover and simmer for 20 minutes more, until veal is very tender and sauce has thickened to desired consistency.
Nutrition Facts : Calories 617.6, Fat 28.9, SaturatedFat 10.5, Cholesterol 154.8, Sodium 1029.6, Carbohydrate 17, Fiber 1.9, Sugar 5.6, Protein 36.8
VEAL RAGU WITH CAMPANELLE
This recipe tastes like a meeting of Osso Buco and Lasagna Bolognese, yet it's made on the stovetop. Campanelle is a ruffled pasta that resembles small lasagna noodles. I find this cut in imported brands, such as Barilla. If you cannot find campanelle, any curled short pasta or rigatoni pasta may be substituted.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat a large deep skillet over medium high heat. Add oil and veal and brown for 2 or 3 minutes. Add carrot, onion, garlic and bay, season with salt and pepper, then cook mixture 4 or 5 minutes more, stirring frequently, to soften veggies and combine flavors. Deglaze the pan with 1/2 cup white wine, scraping up all the good bits from the bottom of the pan. Cook the alcohol out of the wine, 1 or 2 minutes. Add broth to the skillet and reduce heat to medium low. Stir in tomatoes and bring sauce to a bubble. Simmer sauce until ready to serve. Add torn basil and wilt the leaves into the hot sauce. Remove bay leaf from the sauce. Toss hot cooked pasta with 1/2 cup, a couple of handfuls, grated cheese. Combine hot pasta and cheese with the veal ragu in a large serving bowl or platter. Serve with extra cheese for topping. Garnish platter with additional basil tops.
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 WITH MUSHROOM SAUCE
Make and share this Veal With Mushroom Sauce recipe from Food.com.
Provided by ImPat
Categories Veal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place veal between two sheets of cling wrap and beat them with a rolling pin or mallet or I've even used a small frypan until very thin (if they're already paper thin when you buy them, don't bother with this step).
- Heat the olive oil and 1 tablespoon of the butter in a large frying pan/skillet over high heat and cook the veal quickly, only about 1 minute on each side, in batches so you don't overcrowd the pan and set aside on a plate and cover loosely with foil to keep warm.
- Into the same pan add the remaining butter and the garlic and mushroomns and saute until the mushrooms are browned.
- Deglaze the pan with the wine and simmer until it is almost evaporated and then add the stock, cream and mustard and siommer until the sauce reduces slightly and starts to thicken.
- Season to taste with salt and pepper and then pour over the veal, sprinkle with ground black pepper, if you like.
Nutrition Facts : Calories 283.3, Fat 26.8, SaturatedFat 15, Cholesterol 72.8, Sodium 179.3, Carbohydrate 4.5, Fiber 0.8, Sugar 1.8, Protein 3.2
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 RAGOUT WITH SHIITAKE MUSHROOM
Provided by Florence Fabricant
Categories dinner, main course
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place mushrooms in a bowl, cover with warm water and allow to soak 30 to 40 minutes, until softened.
- Heat oil in a heavy casserole. Add veal and brown lightly on all sides. Remove veal from the pan.
- Add fennel, onion and carrots to the casserole and saute over medium heat until tender. Stir in the garlic and cook a few seconds. Stir in the tomatoes and wine. Bring to a simmer and season with sage, salt and pepper. Return the veal to the casserole.
- Drain mushrooms, reserving the liquid. Cut off any tough stems. Add mushrooms and reserve liquid to the casserole. Cover and simmer over low heat until the veal is tender, about one-and-a-half hours. Taste for seasonings. Stir in enough of the tomato paste to lightly thicken the sauce. Continue cooking, uncovered, 15 minutes longer, then check seasonings again.
- Transfer to a serving dish and garnish with chopped parsley.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 743 milligrams, Sugar 3 grams
VEAL WITH LEMON AND SAGE SAUCE
Steps:
- Season veal with salt and pepper. Coat with flour, shaking off excess. Heat oil in heavy large skillet over high heat. Working in batches, add veal to skillet and cook until brown, about 2 minutes per side. Transfer veal to platter. Tent with foil. Discard oil from skillet.
- Add wine to same skillet; boil 3 minutes, scraping up any browned bits. Add both broths, sage and peel. Bring to boil. Reduce heat; simmer until reduced to 1/2 cup, about 15 minutes. Remove from heat. Add butter; whisk just until melted. Season with salt and pepper.
- Spoon sauce over veal and serve.
VEAL CHOPS WITH SAGE
Provided by Molly O'Neill
Categories main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the veal chops in a large nonreactive pan. Whisk together 3 tablespoons of the olive oil and the lemon juice. Stir in 10 coarsely chopped sage leaves. Pour the mixture over the chops, cover and refrigerate for several hours, turning the chops occasionally.
- When ready to cook, preheat the oven to 200 degrees and place 2 large skillets over high heat. Remove the chops from the marinade and remove and discard any pieces of sage that may be clinging to them. Sprinkle each chop generously with salt and pepper. Divide the remaining 3 tablespoons oil between the pans. When the oil is very hot, place 2 chops in each pan and cook until well browned on one side, about 5 minutes. Turn and cook until the other side is browned and the chops are cooked to the desired doneness, 4 to 6 minutes, depending on their thickness. Place the chops on a platter, cover with foil and put them in the oven to keep warm while you prepare the sauce.
- Pour the grease out of 1 pan and add the wine. Add 5 chopped sage leaves and place over medium heat. Cook, scraping the bottom of the pan, until the wine has reduced to about 1/4 of its original volume. Remove from the heat and whisk in the butter. Season to taste with salt and pepper.
- Transfer the veal chops to 4 plates and pour the sauce over them. Garnish each plate with a few whole sage leaves and serve immediately with potato galettes (see recipe) and pan-grilled scallions with sea salt (see recipe) if desired.
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