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 CUTLETS IN RED WINE SAUCE
Make and share this Veal Cutlets in Red Wine Sauce recipe from Food.com.
Provided by Oolala
Categories Veal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle cutlets with salt and pepper; fry in the vegetable oil until browned.
- Place the veal in a casserole dish.
- To the skillet, add the onion, mushrooms and parsley; cook a few minutes. Stir in and brown the flour and add the remaining ingredients.
- Cook until smooth and thick, stirring constantly with a whisk.
- Pour this mixture over the cutlets and bake at 325 degrees for an hour.
VEAL MILANESE
Provided by Giada De Laurentiis
Categories main-dish
Time 31m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 175 degrees F.
- In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
- Season the veal with salt and pepper. Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess. Next, place the floured veal into the beaten eggs, coating completely. Place the veal into the bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with remaining veal slices.
- In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked veal on rack, season with salt and place in oven to keep warm. Continue with remaining veal.
- Serve with lemon wedges.
VEAL IN WINE SAUCE
Veal meat varies so widely that you may need to add a few more minutes cooking time than what is posted.
Provided by mermaidmagic
Categories White Rice
Time 22m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cut veal into strips.
- Saute scallions in hot butter until soft.
- Add veal strips and saute over high heat for 2 minutes.
- Toss in mushrooms and cook for another 2 minutes.
- Stir in paprika, flour, salt and pepper.
- Add wine to form a sauce.
- Add cream.
- Cook for another 1 or 2 minutes.
- Serve over rice.
Nutrition Facts : Calories 632.2, Fat 38.2, SaturatedFat 20.5, Cholesterol 257.3, Sodium 287.7, Carbohydrate 8.7, Fiber 1.2, Sugar 1.8, Protein 46.4
VEAL KIDNEYS IN RED-WINE SAUCE
Steps:
- Cut each kidney crosswise into quarters. Cut away and discard most but not all of the firm interior white fat or core of each kidney. Cut the kidneys into bite-size cubes and set aside.
- Cut the mushrooms into bite-size pieces. There should be about 4 cups.
- Heat 1 tablespoon of the butter in a saucepan, and add the mushrooms. Cook, stirring, until the mushrooms give up their liquid. Continue cooking until the liquid evaporates. Add 1 tablespoon of the shallots and the flour, and cook briefly, stirring. Add the wine, beef broth and tomato paste, and cook over high heat about 5 minutes or until reduced to 2 cups.
- Meanwhile, heat 1 tablespoon of the oil in a wide, heavy skillet, and add half of the kidney pieces. Cook, shaking the skillet and stirring often, about 1 1/2 minutes. Line a mixing bowl with a sieve, and pour the kidneys into the sieve to drain.
- Heat the remaining 1 tablespoon oil in the skillet, and add the remaining kidney pieces. Cook about 1 1/2 minutes and drain, as above.
- Heat 1 tablespoon of the butter in a casserole, and add the remaining 2 tablespoons of shallots. Cook briefly, and add the mushrooms in red-wine sauce, the kidneys, salt and pepper, and swirl in the remaining 3 tablespoons of butter. Serve sprinkled with parsley.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 494 milligrams, Sugar 3 grams, TransFat 1 gram
VEAL WITH VINEGAR SAUCE
Steps:
- Stir flour and pinch of cayenne pepper in shallow pie dish. Lightly coat veal with flour mixture, shaking off excess. Heat olive oil in large nonstick skillet over medium-high heat. Add veal in batches and cook just until outside is no longer pink, about 1 minute per side. Transfer veal to platter.
- Add minced garlic to skillet and sauté 1 minute. Return veal to skillet. Pour vinegar over (mixture will steam). Pour beef broth over. Boil until sauce is reduced by half and veal is tender, about 6 minutes. Transfer veal to platter. Tent with aluminum foil to keep warm. Add chopped parsley to skillet. Cook until sauce is thick, about 5 minutes. Season to taste with salt. Pour sauce over veal and serve.
VEAL IN RED-WINE SAUCE (MEURETTES DE VEAU)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, casseroles, one pot, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 487, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 5 grams, Sodium 918 milligrams, Sugar 3 grams, TransFat 0 grams
VEAL STEW
My aunt gave me this delicious recipe years ago, and it's still my favorite veal dish! This tomato and white wine sauce keeps the meat tender and moist during cooking. Serve over buttered noodles. Hope you enjoy it as much as our family does.
Provided by MNKENNEY
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h40m
Yield 4
Number Of Ingredients 7
Steps:
- In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
- Add meat to the pot, and brown evenly.
- Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 6.9 g, Cholesterol 204.1 mg, Fat 25.4 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 6.3 g, Sodium 512.1 mg, Sugar 3.7 g
VEAL, MUSHROOM AND RED WINE SAUCE
Steps:
- Heat oil in large skillet over medium-high heat. Add veal, garlic and rosemary; sauté until veal is no longer pink, breaking up large clumps with back of spoon, about 5 minutes. Add mushrooms; sauté 5 minutes. Add tomatoes, wine, broth and tomato paste. Bring to boil. Reduce heat to medium; simmer until mixture thickens to sauce consistency, stirring occasionally, about 30 minutes. Season to taste with salt and pepper.
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