Ragout Of Veal With Mushrooms Marsala Food

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VEAL MARSALA



Veal Marsala image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

8 veal cutlets (about 3 ounces each)
Salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
2 to 4 tablespoons olive oil
1 large shallot, finely chopped
2 to 4 garlic cloves, smashed
2 ounces assorted mushrooms, sliced
1/2 cup sweet Marsala
3/4 cup low-salt chicken broth
Leaves from 1 fresh rosemary sprig

Steps:

  • Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
  • Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
  • Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

30-MINUTE VEAL MARSALA WITH MUSHROOMS



30-Minute Veal Marsala With Mushrooms image

Veal Marsala is made with veal cutlets, sweet or dry Marsala wine, mushrooms, chicken broth, butter, and lemon juice, along with other seasonings.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 30m

Yield 4

Number Of Ingredients 10

2 tablespoons all-purpose flour
Kosher salt, to taste
Black pepper, to taste
1 to 1 1/2 pounds veal cutlets (thin)
2 tablespoons olive oil
2 tablespoons butter
2 cups mushrooms (sliced)
1/2 cup low-sodium chicken broth
1/2 cup Marsala wine (sweet or dry)
1 tablespoon lemon juice

Steps:

  • Gather the ingredients. Preheat warming drawer or preheat oven to 200 F.
  • Season the veal cutlets with salt and pepper.
  • Put the flour in a shallow plate or bowl, then dredge the seasoned veal cutlets in the flour.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Cook veal in batches, turning once until browned and cooked through-about 4 to 5 minutes total.
  • Remove the veal from the pan, arrange the cutlets on an oven-safe platter, and put in the warming drawer or 200 F oven to keep warm.
  • Place the skillet back over medium heat and melt the butter. Add the mushrooms and cook, stirring, until they are tender and browned-about 5 minutes.
  • Stir the chicken broth and Marsala wine into the mushrooms. Increase the heat to high and cook until liquid is reduced by about half.
  • Stir the lemon juice into the mushroom mixture. Taste and add salt and pepper, as needed.
  • Return the veal to pan and coat with the sauce and mushrooms.
  • Serve and enjoy!

Nutrition Facts : Calories 663 kcal, Carbohydrate 62 g, Cholesterol 176 mg, Fiber 5 g, Protein 34 g, SaturatedFat 9 g, Sodium 797 mg, Sugar 5 g, Fat 30 g, ServingSize 4 servings, UnsaturatedFat 0 g

VEAL MARSALA



Veal Marsala image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

1/3 stick butter
6 mushrooms, sliced
Sea salt
Fresh ground black pepper
4 tablespoons good Marsala (do not use cooking Marsala as they contain salt and lack in flavor)
1/2 teaspoon all-purpose flour, plus extra for dusting veal
1/2 pound thinly cut veal
2 tablespoons olive oil
2 teaspoons chopped fresh Italian parsley

Steps:

  • Begin by placing the butter in a frying pan over medium heat. When the butter melts, add the mushrooms and saute until they are brown on both sides. Add salt and freshly ground black pepper, to taste. Remove from the heat and add the Marsala. Be careful as Marsala may flame. Return to the heat and add 1/2 teaspoon of flour. Stir.
  • To prepare the veal, pound it with a meat tenderizer, then cut into desired serving sizes and season with salt and freshly ground black pepper. When you are ready to cook the meat, lightly dust the veal with flour. In a hot frying pan over medium-high heat, add the olive oil and saute veal, about 20 seconds on each side, to the desired temperature. Next add the sauce and let it simmer for about 10 seconds. Sprinkle with parsley and serve hot.

RAGOUT OF VEAL WITH MUSHROOMS MARSALA



Ragout Of Veal With Mushrooms Marsala image

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

1 1/2 lbs veal, cut into 1 1/2 inch cubes
2 tablespoons olive oil
2 tablespoons butter
1 large onion, thinly sliced
1/2 lb mushroom, sliced
1/2 teaspoon thyme
2/3 cup marsala
1 can cream of mushroom soup
1/2 can water
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper

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

MUSHROOM VEAL MARSALA



Mushroom Veal Marsala image

Tender veal scallops are topped with a light mushroom marsala wine sauce. Great with mashed potatoes seasoned with truffle oil.

Provided by annconnolly

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces mushrooms (baby Bellas)
2 tablespoons oil
2 tablespoons unsalted butter
1 lb veal scallops (About 1/8 Inch Thick.)
1 cup chicken broth
1 1/4 cups marsala wine
1/4 cup heavy cream

Steps:

  • Place the seasoned flour in a plastic bag and add the veal scallops & shake until they are well coated. Set aside.
  • In a large skillet, heat the oil and butter until hot. Add the mushrooms and cook until golden brown. Remove to a separate dish.
  • Fry the scallops in the skillet one minute per side. Remove to the dish with the mushrooms.
  • Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom.
  • Add the chicken broth and cook until the sauce has reduced and thickened.
  • Stir in the cream and return the mushroom and veal to the pan to reheat.
  • Serve the veal scallops with a good sized spoonful of the mushroom marsala sauce.

Nutrition Facts : Calories 680, Fat 29, SaturatedFat 12.5, Cholesterol 125.2, Sodium 315, Carbohydrate 12.6, Fiber 0.6, Sugar 4, Protein 25

VEAL MARSALA



Veal Marsala image

This recipe calls for mushrooms and Marsala wine. Stir in a few tablespoons of cream before serving, if desired. This dish may be made 24 hours ahead. To reheat, cover with foil and bake in a 350 degree oven for 30 minutes. Garnish with cherry tomatoes and parsley.

Provided by Christine

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 7

2 pounds veal cutlets
¼ cup all-purpose flour
½ teaspoon seasoning salt
½ cup butter
2 tablespoons olive oil
¾ pound fresh mushrooms, quartered
¼ cup Marsala wine

Steps:

  • Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion.
  • In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.
  • In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes.
  • Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.

Nutrition Facts : Calories 360.2 calories, Carbohydrate 14.3 g, Cholesterol 115.4 mg, Fat 24.3 g, Fiber 0.9 g, Protein 20.6 g, SaturatedFat 11.4 g, Sodium 489.6 mg, Sugar 1.5 g

VEAL RAGOUT



Veal Ragout image

In Holland a meat ragout is a common dish. It is a creamy sauce served over cooked rice, pasta, or mashed potatoes. Sometimes it's made with mushrooms, or other vegetables, but often there's meat in the sauce. This version is made with veal. It's very good.

Provided by PanNan

Categories     Veal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 lb veal, for braising
1/2 cup ground veal (purchase from butcher or mince some of the veal purchased for braising & make into little meatballs)
2 cups water
1 teaspoon salt
1 onion
1 large carrot
1/2 cup fresh parsley
1/2 teaspoon thyme (preferably fresh branch or two)
1 bay leaf
1 pinch mace
6 peppercorns
2 cups broth, from braising the veal
3 tablespoons butter
4 tablespoons flour
1 tablespoon lemon juice
2 tablespoons cream

Steps:

  • Brown piece of veal in butter.
  • Add water, salt, whole vegetables, herbs and seasonings and braise until the veal is tender- about 45 minutes.
  • Add the meatballs to the broth and simmer for ten minutes after the temperature returns to the simmer point.
  • Remove solids with a slotted spoon.
  • Discard vegetables, herbs, and seasonings.
  • Slice the veal into small bite size pieces.
  • Make sauce- melt butter, add flour and stir constantly for a few minutes.
  • Gradually add broth.
  • Add meatballs and veal pieces back to the sauce.
  • Add lemon, stir.
  • Add cream, stir.
  • Serve over rice, pasta or mashed potatoes.

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