VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE
John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened it as a European-style hotel and restaurant. Schumachers' is now on the National Register of Historic Places. John's wife, Kathleen, runs the front of the popular restaurant, and John is the chef. His specialties are central European fare - like this veal sauté.
Provided by John Schumacher
Categories Milk/Cream Mushroom Sauté Quick & Easy Veal White Wine Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 8
Steps:
- Place flour in shallow dish. Sprinkle veal scallops with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over high heat. Coat veal in flour, shaking off excess. Working in batches, add veal to skillet and sauté until beginning to brown, about 1 minute per side. Transfer to plate. Tent with foil to keep warm.
- Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and shallots and sauté until mushrooms are brown and tender, about 7 minutes. Add wine; simmer until liquid is reduced to 1/4 cup. Add cream; simmer until reduced to sauce consistency, about 3 minutes. Season sauce with salt and pepper. Return veal to skillet; simmer until just heated through, about 1 minute. Transfer veal to plates, spooning sauce over. Sprinkle with parsley; serve.
VEAL CUTLETS WITH WILD MUSHROOMS
DH and I made this delicious dish for dinner a few nights ago. We used veal scallopine instead of the cutlets and it still turned out great. From Williams-Sonoma "Steak and Chop" cookbook.
Provided by Dr. Jenny
Categories Veal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the veal cutlets between 2 pieces of parchment paper or plastic wrap. Using a meat mallet or rolling pin, flatten the cutlets to an even thickness of about 1/4 inch. In a shallow bowl or deep plate, mix together the flour, paprika, tarragon, 2 tsp salt, and 1 tsp pepper. Dredge the veal on both sides in the seasoned flour, shake off the excess, and set aside.
- In a large frying pan, melt the 1 Tb butter with the olive oil over medium-high heat. When the butter is foaming, add the veal, in batches to avoid crowding, and saute, turning once or twice, until lightly browned on both sides, 5-6 minutes. Transfer the cutlets to a platter and tent loosely with aluminum foil to keep them warm.
- Add more butter if needed and add the mushrooms to the pan. Saute, stirring often, until softened and lightly browned, 4-5 minutes. Stir in the sherry, stock, and tomato paste. Raise the heat to high and cook, stirring often, until the sauce thickens, 3-5 minutes. Remove from the heat and stir in the cream.
- Transfer the veal to individual plates and top with the mushroom sauce. Serve at once.
Nutrition Facts : Calories 307.9, Fat 10.4, SaturatedFat 4.3, Cholesterol 18.8, Sodium 121, Carbohydrate 33.9, Fiber 3.1, Sugar 4.2, Protein 8.6
SAUTEED VEAL WITH SHRIMP, MUSHROOM, AND BRANDY CREAM SAUCE
Categories Milk/Cream Mushroom Shellfish Sauté Dinner Meat Veal Shrimp Fall Winter Anniversary Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; sauté until translucent, about 4 minutes. Add mushrooms; sauté until beginning to brown, about 3 minutes. Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil 5 minutes. Add cream; boil until sauce coats spoon, about 14 minutes. Pour sauce into bowl; clean skillet.
- Place flour in shallow dish. Sprinkle veal cutlets with salt and pepper; coat with flour. Melt 2 tablespoons butter in same heavy large skillet over high heat. Add 3 veal cutlets to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer veal to plate. Repeat with remaining veal cutlets. Cover veal to keep warm.
- Melt remaining butter in same skillet. Add shrimp; sauté until just opaque in center, about 3 minutes. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Top with shrimp and sauce.
MUSHROOM VEAL CUTLETS WITH TOMATOES
Make and share this Mushroom Veal Cutlets With Tomatoes recipe from Food.com.
Provided by David04
Categories Veal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 2 tbsp olive oil in a large saucepan over medium-high heat.
- Add garlic and rosemary, stir 30 seconds.
- Add mushrooms.
- Cover pan and cook for 5 minutes, stirring occasionally.
- Uncover and saute another 5 minutes until mushrooms are golden brown.
- Add tomatoes and cook another 5 minutes until soft. Set aside.
- Season veal with salt and pepper and dust with flour.
- Heat 1 tablespoons of oil in heavy large skillet over medium-high heat.
- Add half of the veal and saute until brown, about 2 minutes per side.
- Transfer veal to a warm platter and cover with foil to keep warm.
- Cook remaining veal.
- Add broth and wine to pan and boil about 4 minutes, until reduced by half, scraping up the browned bits.
- Add mushroom mixture and blend together.
- Season sauce to taste and spoon over the veal.
Nutrition Facts : Calories 220.3, Fat 12.5, SaturatedFat 3.2, Cholesterol 62, Sodium 236.2, Carbohydrate 5.8, Fiber 1.3, Sugar 2.8, Protein 18.1
VEAL CUTLETS WITH MUSHROOMS AND TOMATOES
From Bon Appetit Quick and Delicious, 2000. I love veal and don't want to lose this recipe. I haven't made it yet.
Provided by Oolala
Categories Veal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in heavy, large saucepan over medium-high heat.
- Add garlic and rosemary, stir 30 seconds.
- Add mushrooms; cover pan and cook for 5 minutes, stirring occasionally.
- Uncover and saute until mushrooms are golden brown, about 5 minutes longer.
- Add tomatoes and cook until softened, about 5 minutes. Set aside,.
- Sprinkle veal with salt and pepper and dust with flour.
- Heat 1 tablespoons of oil in heavy large skillet over medium-high heat.
- Add half of the veal and saute until brown and cooked through, about 2 minutes per side.
- Transfer veal to a warm platter and tent with foil to keep warm. Repeat with remaining veal.
- Add broth and wine to pan and boil until reduced by half, scraping up the browned bits, about 4 minutes.
- Add mushroom mixture and stir to blend.
- Season sauce to taste with salt and pepper and spoon over the veal.
Nutrition Facts : Calories 356.2, Fat 22.1, SaturatedFat 5.2, Cholesterol 93, Sodium 354, Carbohydrate 7.7, Fiber 1.9, Sugar 4.2, Protein 27
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 CUTLETS WITH MUSHROOMS AND TOMATOES
Categories Mushroom Tomato Sauté Veal White Wine Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add garlic and rosemary; stir 30 seconds. Add mushrooms. Cover pan and cook 5 minutes, stirring occasionally. Uncover and sauté until mushrooms are golden brown, about 5 minutes longer. Add tomatoes and cook until softened, about 5 minutes. Set aside.
- Sprinkle veal with salt and pepper. Dust with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of veal. Sauté until brown and cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining 1 tablespoon oil and veal.
- Add broth and wine to same skillet. Boil until reduced by half, scraping up browned bits, about 4 minutes. Add mushroom mixture and stir to blend. Season sauce to taste with salt and pepper; spoon over veal and serve.
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