VEAL WITH CREAM SAUCE
This recipe came from "Classic International Recipes". It states that it derives from Switzerland, although it is enjoyed throughout Western Europe. Typically this is served with Fried Potato Cake or Mashed Potatoes. This calls for veal round steak, but I can usually only find the more expensive veal scallopine here.
Provided by breezermom
Categories Veal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Partially freeze the veal; slice very thinly across the grain into bite-size strips. In a mixing bowl comgine the lemon juice or brandy, salt and pepper; add the veal strips and toss to coat evenly. Let stand 10 minutes.
- In a large skillet, cook the veal, half at a time in 2 tbsp hot butter or margarine for 2 minutes at medium heat. Transfer to a heated serving platter; keep warm. Repeat with the rest of the veal.
- For the sauce, in the same skillet cook shallots in the 1 tbsp hot butter until tender but not brown. Add the wine and bring to boiling, stirring constantly; cook for 3 minutes or until it is reduced to 1/4 cup mixture.
- Gradually add the whipping cream, stirring constantly. Stir in the veal strips; heat through but do not boil. Serve immediately with the Fried Potato Cake or mashed potatoes.
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 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 SCALOPPINI WITH SAFFRON CREAM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the veal with salt and pepper. Melt 1/2 tablespoon of butter with 2 teaspoons of oil in a heavy large frying pan over high heat. Working in batches if necessary, add the veal and saute until just cooked through and golden, about 45 to 60 seconds per side. Transfer the veal to a platter and tent with foil to keep it warm. Repeat with the remaining veal, adding more butter and oil to the pan as necessary.
- Melt 1 tablespoon of butter and 1 tablespoon of oil in the same pan over high heat. Add the mushrooms and shallots. Sprinkle with salt and pepper, and saute until the mushrooms are golden brown, about 8 minutes. Add the wine, broth and saffron, and simmer until the liquid is reduced by half, about 5 minutes. Add the cream and boil until the sauce thickens slightly, stirring often, about 4 minutes. Add the peas and return the sauce to a simmer. Season the sauce, to taste, with salt and pepper.
- Pour the sauce over the veal and serve with lemon wedges.
VEAL STRIPS IN WHITE WINE AND CREAM SAUCE (EMINCE DE VEAU)
Make and share this Veal Strips in White Wine and Cream Sauce (Emince De Veau) recipe from Food.com.
Provided by CJAY8248
Categories Veal
Time 35m
Yield 1 1/2 lbs. veal and sauce, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy 10- to 12- inch skillet, melt 2 Tblsp. butter with the oil over high heat. When the foam subsides, drop in half the veal and, tossing the strips about constantly with a fork, fry for about 2 minutes.
- When the veal is delicately colored, transfer it to a large sieve set over a bowl. Melt 2 more Tblsp. butter in the pan, then drop in remaining veal and cook as before. Add the veal and its juices to the veal in the sieve.
- Add the remaining butter to the pan and melt it over moderate heat. Then stir in the shallots and cook for about 2 minutes before pouring in the wine.
- Raise the heat to high and stir until the liquid comes to a boil. Immediately add the cream and all the drained veal juices.
- Stirring constantly, boil briskly for 8 to 10 minutes, or until the sauce has reduced to about half its original volume and thickened lightly. Taste for seasoning.
- Return the veal to the skillet and turn it about until it is thoroughly coated with the sauce. Simmer over low heat for 2 or 3 minutes until the veal is heated through. Serve at once, accompanied, if you like, by Rosti.
Nutrition Facts : Calories 718.3, Fat 62.2, SaturatedFat 30.8, Cholesterol 254.3, Sodium 295.5, Carbohydrate 2.6, Sugar 0.3, Protein 33.6
VEAL BLANQUETTE (VEAL IN WHITE SAUCE)
This is a fancy, delicious recipe that originates from France. Don't panic! In this recipe meat DOES NOT require to be browned before and that's what gives it it's special delicate taste. Since the meat does not require any browning, only extra good quality veal should be used for this recipe. I strongly suggest milk fed veal for it's delicate texture and taste! Perfect for any dinner party this will definately please everyone's palette. You can easily double this recipe for larger diner parties.
Provided by Chouny
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place veal in a casserole, cover with cold water, add lemon juice and bring to a boil (since you boil the meat, I strongly suggest only first quality veal such as milk fed veal).
- Remove foam on top of water.
- When liquid becomes clear, add onion, carrots, garlic, celery, bay leaves and tyme.
- Cook at low temperature for 1 ½ hour, or until the meat is tender.
- Remove meat from water, KEEP (3 ½ cups) of cooking liquids.
- Melt butter in casserole and add flour, cook for 1 minute at low temperature, stirring occasionnaly.
- Add reserved liquids and mix well.
- Add 3 tablespoons of heavy cream, mix well.
- Add salt and pepper to taste. Add tarragon.
- Cook sauce for 8 to 10 minutes at low temperature.
- Put back meat in sauce. Simmer for 5 to 6 minutes at low temperature.
- Remove casserole from heat. Beat egg yolk with 1 tablespoon of cream, add to sauce, mix well.
- Serve with your choice of green vegetables, white rice, egg noodles or whipped potatoes.
Nutrition Facts : Calories 299.1, Fat 17.6, SaturatedFat 10, Cholesterol 157.4, Sodium 170.2, Carbohydrate 14.9, Fiber 2.4, Sugar 4.3, Protein 20.4
ROAST VEAL WITH RED WINE MUSHROOM SAUCE
Veal is a favorite of mine but, if you don't care for it then beef will be fine. Fennel makes a nice compliment to this dish.
Provided by annconnolly
Categories Veal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season the veal with salt, pepper, rosemary anf thyme. In a heavy, large saucepan, heat the olive oil, and then brown the roast well on all sides.
- Remove to a plate while you cook the mushrooms. Add the mushrooms, and 2 tablespoons of butter, and cook until they are softened and beginning to brown.
- Add the veal stock and red wine to the pot and bring to a boil. Reduce the heat to a simmer, and return the roast to the pot. Partially cover with a lid, and cook on low for about 20 to 25 minutes for medium rare. Remove the veal to a warm plate, and cover with foil while you prepare the sauce.
- Bring the mushroom broth mixture to a boil, and reduce by half. Add the last two tablespoons of butter mixd with the flour, stirring until thickened. Taste, and season with salt and pepper as needed.
- Add the fresh parsley and mix well.
- Slice the veal and serve topped with some of the mushroom wine sauce.
Nutrition Facts : Calories 648, Fat 37.8, SaturatedFat 16.2, Cholesterol 263.2, Sodium 323.2, Carbohydrate 6.5, Fiber 1.1, Sugar 1.6, Protein 57.7
VEAL SCALOPPINE IN MARINARA SAUCE
This is from an old cookbook entitled "Pineapple Gold", written by Joann Hulett Dobbins. I've used it so often over the last 20-plus years that it's falling apart and now has to be kept in a big ziplock bag instead of on the shelf. :) The recipe is very adaptable to personal tastes. Add mushrooms to the sauce, increase the garlic, replace some of the water with wine, throw in some red pepper flakes if you like highly-seasoned foods, etc., etc. The sauce ingredients have been doubled because we like a lot and also enjoy the leftovers on other things. You can cut it in half if you prefer. I serve it with fettucini, a Caesar salad and hot French bread. This takes a little time, but it's easy and real good.
Provided by highcotton
Categories Meat
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To prepare sauce, heat 1 tablespoon each of olive oil and butter in large skillet on 'medium' setting.
- Add onion, bell pepper and garlic; sweat until vegetables are tender.
- Add tomato paste, water, thyme, basil, sugar and crushed bay leaves; stir until tomato paste is incorporated and mixture is smooth.
- (Note: When using fresh herbs instead of dried, I approximately triple the amount of basil and double the thyme -- but you can tell better by taste than exact measurements. Replacing 1/2 cup of the water with wine is also an excellent option. And I *always* throw in the hot pepper flakes!).
- Taste mixture, adding salt and pepper as needed. (For inexperienced cooks, I would suggest starting with 1/2 teaspoon salt and 1/4 teaspoon pepper, and going -- slowly -- from there until it tastes just right.).
- Continue cooking over medium heat, allowing mixture to slowly reach a boil; at that point, reduce heat several notches and simmer gently for 20 minutes, stirring occasionally.
- Meanwhile, season veal scallops on both sides with salt and pepper.
- Measure flour and breadcrumbs into separate bowls.
- (Note: A scant measure of flour will be enough. Breadcrumbs can be fresh or commercial. Recipe calls for 'plain', but the Italian-seasoned kind work fine also.).
- Break egg into third bowl, beating well with a whisk.
- In a second skillet or large pot, heat 3 tablespoons olive oil and 1 tablespoon butter on 'medium' setting.
- Dredge scallopini in flour, coating lightly but thoroughly on both sides; dip in beaten egg to coat; cover all over with breadcrumbs.
- Brown thoroughly in hot oil (depending on how brown you want them, it will take about 2-4 minutes per side); drain on paper towels.
- Add browned scallopini to marinara sauce, turning to coat if necessary; continue simmering slowly until meat is thoroughly done and very tender (10-15 minutes).
Nutrition Facts : Calories 434.9, Fat 25.6, SaturatedFat 7.8, Cholesterol 114.6, Sodium 887.6, Carbohydrate 35, Fiber 5.2, Sugar 13.2, Protein 19.2
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