Pork And Veal Mince Dishes Food

MINCED PORK OR VEAL TENDERLOIN: SCHWEINS ODER KALBSGESCHNETZELTES

Minced Pork or Veal Tenderloin: Schweins Oder Kalbsgeschnetzeltes image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

4 tablespoons oil
2 pounds pork or veal tenderloin, minced
Salt
Freshly ground black pepper
3 tablespoons butter
1 onion, finely chopped
3 cloves garlic, minced
1 pound chanterelles, trimmed
1 cup heavy cream
1 teaspoon sweet paprika
1/4 teaspoon spicy paprika
1 tablespoon minced marjoram leaves
2 tablespoons minced parsley leaves, plus extra for garnish
2 tablespoons creme fraiche
1 pound wide egg noodles, cooked to al dente

Steps:

Heat heavy saute pan. Then add oil until it begins to smoke. Sear the meat until golden brown, season with salt and pepper. Transfer meat to a strainer. Reserve meat and juice separately.
Add the butter to the pan. When it begins to brown, add onions, garlic, and chanterelles. Saute over high heat until all the liquid has reduced. Add heavy cream, paprikas, and the juice from the meat. Reduce until sauce has lightly thickened. Add the reserved meat, marjoram and parsley, and season with salt and pepper. Stir in creme fraiche.
Serve over noodles, on heated plates, and garnish with minced parsley.

ORIENTAL MINCED PORK IN LETTUCE LEAVES

Oriental Minced Pork in Lettuce Leaves image

This is a very tasty, quick and easy recipe to throw together. I serve it in iceberg lettuce leaves as a great low carb meal, but if prefer carbs it is great served with noodles.

Provided by The Flying Chef

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon sesame oil
1 medium brown onion, finely chopped
3 garlic cloves, crushed
350 g pork mince
300 g veal mince
50 ml soy sauce (low sodium works best with this but regular is fine)
1/4 cup oyster sauce
1/4 cup hoisin sauce
1 red capsicum, finely chopped
300 g bean sprouts
4 green onions, sliced
1 tablespoon toasted sesame seeds
8 leaves iceberg lettuce

Steps:

Heat oil in a pan or wok, stir-fry onion and garlic until onion is soft, add both minces and stir-fry until cooked through.
Add capsicum and sauces, reduce to a simmer, cook uncovered, stirring occasionally for about 4-5 Min's.
Add sprouts and cook until they soften slightly but are still crunchy, stir in green onions and seeds.
Divide lettuce leaves among plates and spoon pork mixture into leaves.
Tip: After removing outer dead leaves, cut the end off lettuce and hold under cold running water, the leaves will fall off one by one, intact.

Nutrition Facts : Calories 495.9, Fat 29.7, SaturatedFat 9.9, Cholesterol 125.1, Sodium 1732, Carbohydrate 22.1, Fiber 4.2, Sugar 10.9, Protein 35.8

DELICIOUS VEAL AND PORK BOLOGNESE SAUCE

Delicious Veal and Pork Bolognese Sauce image

This sauce must be cooked for 2 hours or even more is even better! the first hour covered then the last uncovered. If possible prepare this sauce one day in advance and refrigerated, it will increase the flavor. This is a very hearty sauce, you can also add in a can or plum tomatoes, chopped and drained if desired.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

3 -5 tablespoons olive oil
4 slices thick-cut bacon, diced
1 large onion, chopped
2 tablespoons minced fresh garlic
2 stalks celery, finely chopped
2 small carrots, peeled and finely diced
1 teaspoon dried thyme
2 teaspoons dried basil
1 teaspoon dried red pepper flakes (you can add in more to taste)
2 bay leaves
3 tablespoons tomato paste
1 lb ground veal
1 lb ground pork
1 1/4 cups dry red wine
2 (14 ounce) cans beef broth (or beef consomme for an even richer flavor)
1 (28 ounce) can crushed tomatoes
whipped cream (optional)
parmesan cheese
cooked pasta

Steps:

Heat the oil in a large heavy-bottomed pot over medium heat.
Add in the diced bacon and saute until beginning to brown (about 5 minutes).
Add in the onion, celery, carrot, garlic, thyme, basil, dryed pepper flakes and bay leaves; saute for about 5-6 minutes.
Add in tomato paste; cook stiring with a wooden spoon for 2 minutes.
Then add in the ground veal and pork; cook until cooked through and well browned (about 12 minutes, the meat should be BROWNED well!).
Add in the wine then simmer for about 8 minutes uncovered.
Add in the broth and crushed tomatoes; reduce heat to low, cover and simmer for 1 hour, stirring often with a wooden spoon.
Uncover and season with salt and pepper; simmer for another hour or more (uncovered).
If you prefer a creamy sauce, add in about 1/4 cup whipping cream towards the end of cooking.
Serve over cooked pasta and top with parmesan cheese.

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