30-MINUTE VEAL MARSALA WITH MUSHROOMS
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
MUSHROOM VEAL MARSALA
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
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
RAGOUT OF VEAL WITH MUSHROOMS MARSALA
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
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
SAUTEED VEAL MEDALLIONS WITH SAGE AND MUSHROOMS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season the veal with salt and pepper. Heat the olive oil in a skillet over medium heat for 2 to 3 minutes, until hot. Add the veal and brown well for 3 to 4 minutes on one side, then turn and brown the second side for another 3 to 4 minutes. When the veal is nicely browned on both sides, remove from the pan. In the same pan, saute the onions in the pan juices for 3 to 4 minutes, or until they are browned. Add the mushrooms to the onions and saute together until the mushrooms begin to wilt. Add the white wine and reduce until the wine evaporates. Add the veal stock, sage, and Prosciutto, and bring to a boil. Reduce the heat to low, return the veal to the pan and reheat for 1 minute to warm. Continue to cook the mushrooms and sage sauce for an additional 10 minutes. Add the butter to the finished sauce and whisk until it is incorporated. Serve the veal on individual plates with some of the sauce spooned over it.;
VEAL MARSALA
Steps:
- Heat 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam subsides, then sauté mushrooms, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes. Add garlic and parsley and sauté, stirring, 1 minute. Transfer to a bowl and wipe skillet clean.
- Pat veal dry, then sprinkle with salt, pepper, thyme, and oregano.
- Heat 1/2 tablespoon oil with 1 teaspoon butter in skillet over moderately high heat until hot but not smoking. While fat is heating, quickly dredge 2 or 3 pieces of veal in flour, shaking off excess, then sauté until just cooked through, 1 to 1 1/2 minutes on each side (meat will still be slightly pink inside). Transfer to a platter with tongs and keep warm, loosely covered. Sauté remaining veal in 2 more batches using remaining oil and butter.
- Add Marsala to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Stir in demiglace and simmer, stirring occasionally, 2 minutes. Stir in mushroom mixture and any veal juices accumulated on platter, then season with salt and pepper if necessary. Simmer 2 minutes more and spoon over veal.
- We use Demi-Glace Gold, available in specialty foods shops, some supermarkets, and by mail order from More Than Gourmet (800-860-9385) or the demiglace/brown sauce from Citarella (212-874-0383).
MEDALLIONS OF VEAL WITH WILD MOREL MUSHROOMS
Admittedly a splurge--but worth it. Dried morels may be used--soak in water for an hour then proceed. Jus de veau (which 'Zaar's computer will not accept) or glace de viande can be found in speciality groceries or reduce clear, unsalted beef stock until syrupy.
Provided by Chef Kate
Categories Veal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preparing the Morels
- Place the morels in a large bowl filled with cold water.
- Soak for 10 minutes.
- Remove the morels from the water, reserving both the mushrooms and the water.
- Strain the water through a coffee filter or cheesecloth to remove any sand.
- Cut off the stems of the morels and combine with the strained mushroom water.
- Bring to a boil and cook until the liquid has reduced to 2 tablespoons.
- Rub the morel caps with your fingers; if you feel any sand, wash again in cold water.
- Cut the morel caps lengthwise into halves.
- Sauté the shallots in 1 tablespoon butter until soft.
- Add the morels, their reduced cooking juices and the Madeira and cook, covered, over medium heat, for 6 to 7 minutes, until plump.
- Remove from the heat and keep warm.
- Preparing the Veal
- Dust the veal medallions in flour, shaking off the excess.
- In a large sauté pan, heat 1 tablespoon of butter and the oil until sizzling.
- Sauté the veal on bath sides until well browned (Do not crowd the pan with veal. Look in two batches if necessary).
- Remove the medallions from the pan and keep warm.
- Pour off the fat from the pan and deglaze with the vermouth.
- Add the morels and Jus de Veau to the pan and bring to boil.
- Cook to reduce the liquid slightly.
- Season with salt and pepper.
- Return the veal medallions to the pan to heat.
- Swirl the remaining 1 tablespoon of butter into the sauce to finish.
- Arrange the veal medallions on 4 large, heated dinner plates.
- Ladle the sauce and a portion of morels over each serving of veal.
Nutrition Facts : Calories 258.3, Fat 12.7, SaturatedFat 6, Cholesterol 22.9, Sodium 13.8, Carbohydrate 29.5, Fiber 2, Sugar 2, Protein 7.1
VEAL MEDALLIONS WITH MUSHROOMS, MARSALA AND THYME RECIPE
Provided by á-170456
Number Of Ingredients 9
Steps:
- In a large 12- to 14-inch saute pan, heat olive oil over medium heat. Dredge the veal medallions in the flour, season each with salt and pepper and saute until golden brown on both sides. Remove veal to warm place and add mushrooms to same pan and saute until lightly browned. Add marsala wine and reduce by one third. Add cold butter and place veal medallions in pan with mushrooms and wine. Bring to boil and reduce by one third. Add thyme leaves, stir through, season sauce with salt and pepper and serve immediately in large plate, pouring mushroom sauce over. This recipe yields 4 servings.
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