VEAL IN MUSTARD CREAM SAUCE
Make and share this Veal in Mustard Cream Sauce recipe from Food.com.
Provided by sams1
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in frypan. Dust steaks with flour and fry for about 3 minutes on each side.
- Remove steaks and keep warm.
- Add to the same pan garlic, fry until soft.
- Add mustard and wine, cook for 3 minutes.
- Add cream to pan stir to combine.
- Return veal to the pan, coating all sides with sauce. Cook for 1 minute more.
Nutrition Facts : Calories 267.3, Fat 25.3, SaturatedFat 12.4, Cholesterol 66.3, Sodium 21.6, Carbohydrate 5.8, Fiber 0.1, Sugar 0.3, Protein 1.8
VEAL SCALLOPS IN MUSTARD-CREAM SAUCE
Rich and delicious, use a good Dijon type mustard that you pick up in your local cheese shop, or on the gourmet isle of a grocery, it is okay to use some whole mustard, if you like that flavor, but only a few teaspoons of it. This recipe will serve six persons, but I find it never does, use it as part of a rich meal. As long as the butcher slices the scallops thinly, no pounding will be required, I have treated them.
Provided by Tuck Burnette
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a good sized mixing bowl, beat together the egg, sherry, pepper and soda. Add the veal, turning to coat well, leave for as long as desired, but not so long that it needs to chill, do keep it at room temperature.
- Measure the amount of cornstarch when ready to proceed and toss it with the veal slices, coat them as well as one can, you may, if the veal will not take on the starch easily, add a few teaspoons of water, the veal breading gets runny easily, and it should be rather stiff, it does not matter, if after a minute or two of stirring, that the veal has some places that look a little powdery, the heat of the pan will diminish any unevenness in the coating there.
- Using a 12-inch heavy sauté pan, have a plate standing nearby, melt half of the butter with all of the vegetable oil, add the scallions, season with a little salt, and cook over medium, or medium low heat, stirring often, until they are softened, but not browned.
- Slide the scallions a bit around the pan and slip in as many veal slices as will fit easily, without overlapping.
- Cook for only about 1 minute on each side, over a moderate, or less heat, when working in a pan that is not non-stick (which are the only ones I use), some care may need to be taken in flipping the veal. Transfer them to a plate, cover if desired.
- Repeat until all the veal has been used up, keeping the scallions floating in the fat, free, for the most part, of the underside of the veal. Do not be worried if the scallion turns gold, do not be dismayed if parts of the starch coating stick a little in the pan, scrape them up, allowing them to turn gold in the drippings, they will be all the better.
- When half of the veal has been used, add the remaining butter, melt and proceed. Once the veal has been transferred to the plate, it should bleed.
- Add the wine, stir often, reduce it well, it may form a paste, but reduce it in any case.
- Stir in the mustard and cream, reduce by half. Taste and correct for salt and pepper, remembering the veal.
- Slip it back into the pan, tilting and turning to coat well, warm through, but briefly, certainly less than two minutes.
- Serve at once in warm plates.
EMINCE DE VEAU A LA MOUTARDE (VEAL STRIPS WITH MUSTARD)
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, sauces and gravies, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut veal into thinnest (julienne) strips. Set aside.
- Melt butter in heavy skillet and when it bubbles and almost starts to brown, add veal. Sprinkle with salt and pepper. Cook, stirring, over high heat about 1 1/2 minutes. Do not overcook.
- Using slotted spoon, transfer veal to saucepan.
- Add mushrooms and shallots to skillet in which veal cooked. Cook, stirring, about 3 minutes and add wine. Cook, stirring, about 3 minutes longer until mixture is thickened and saucelike. Add salt and pepper.
- Add cream and cook about a minute. Stir in mustard and cook about 2 minutes. There should be about 1 3/4 cups of sauce. Taste sauce and, if desired, add more mustard. Pour over veal. Cook only until veal is heated through. Serve with rice.
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 36 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 21 grams, Sodium 620 milligrams, Sugar 4 grams, TransFat 0 grams
MUSTARDY VEAL STEW
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy casserole. Brown mushrooms over high heat, then remove from casserole.
- Add the veal to the casserole, brown it lightly, then stir in the onion and garlic. Saute another couple of minutes, then add the stock, wine, rosemary and thyme. Return the mushrooms to the casserole.
- Cover and cook over low heat until the veal is tender, about one-and-a-half hours. Mix the mustard and cream together and stir it in. Cook uncovered about 10 minutes, until the sauce has thickened somewhat. Stir in the capers, then season with salt and pepper. Cook a few minutes longer, transfer to a serving dish and sprinkle with parsley.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 4 grams, Sodium 619 milligrams, Sugar 2 grams, TransFat 0 grams
VEAL CHOPS WITH MUSTARD SAGE SAUCE
Categories Herb Mustard Sauté Low Carb Quick & Easy Veal Sage Bon Appétit
Yield Serves 2
Number Of Ingredients 10
Steps:
- Melt butter with oil in heavy medium skillet over medium-high heat. Sprinkle chops with dried sage and pepper. Add to skillet and cook until brown, about 5 minutes per side. Reduce heat to medium and cook to desired doneness, about 1 minute per side for medium-rare. Transfer veal to plate; keep warm.
- Add shallots to same skillet and stir 1 minute. Add broth, 1 tablespoon minced sage and mustard to skillet and boil until very thick, scraping up browned bits, about 4 minutes. Add half and half and boil until liquid thickens to sauce consistency, about 1 minute. Mix in remaining 1 tablespoon minced sage and any juices exuded by veal. Adjust seasoning. Place 1 chop on each plate. Spoon sauce over. Garnish with fresh sage leaves and serve.
VEAL SCALLOPS WITH WILD MUSHROOM, MUSTARD, AND TARRAGON SAUCE
Categories Herb Mushroom Mustard Sauté Quick & Easy Veal Fall Tarragon Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Sprinkle veal on both sides with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook veal until golden, about 20 seconds per side. Transfer to plate. Melt 3 tablespoons butter in same skillet. Add shallots; sauté 30 seconds. Add mushrooms; sauté until brown, about 3 minutes. Stir in tarragon. Add wine; cook over high heat until almost all liquid evaporates, stirring to scrape up browned bits, about 2 minutes. Add cream; boil until reduced by 1/4, about 1 minute. Stir in mustard. Using tongs, return veal to pan; simmer until heated through. Divide veal and sauce among 6 plates and serve.
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VEAL WITH MUSTARD CREAM SAUCE RECIPE | MYRECIPES
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Servings 4Calories 172 per servingTotal Time 13 mins
- Place veal between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of veal with salt and pepper.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of veal, and cook 1 minute on each side or until lightly browned. Remove veal from pan; keep warm. Repeat procedure with remaining 1 teaspoon oil and veal.
- Add chicken broth to pan, scraping pan to loosen browned bits. Stir in half-and-half, mustard, and lemon juice. Reduce heat, and simmer 6 to 7 minutes or until sauce is slightly thick. Spoon sauce over veal, and sprinkle with chopped parsley.
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