FRENCH VEAL STEW
Time for a French classic dish: a white mushroom and succulent braised veal stew recipe... Also known as blanquette de veau!
Provided by June d'Arville
Categories Main Course
Time 3h30m
Number Of Ingredients 14
Steps:
- Add the butter to a large pot and place it over medium-high heat until melted. Then add the whole unpeeled garlic cloves, bay leaves and rosemary.
- Stir well and cook the herbs for a minute until fragrant. Now add the diced veal to the pot.
- Stir and let the veal brown lightly on all sides. Then add the warm chicken stock and white wine. Season with a pinch of pepper and salt.
- Cover the pot and turn the heat low. Simmer the veal for about 90 minutes. Stir regularly. In the end the stock and wine should have reduced by at least half. In the meantime peel the carrots and clean the mushrooms. Slice them both up. After 90 minutes of cooking the veal, add the sliced carrots.
- Cook for 5 minutes. In the meantime pour the cream in a high cup and add the egg yolks.
- Beat the yolks and the cream. Then add this to the veal stew.
- Stir well. Cook for another 5 minutes. The sauce should start to thicken a little. Then add the sliced mushrooms.
- Cook the stew for another 5 minutes. Then check the seasoning and add extra pepper and salt to taste. Also add the chopped parsley.
- Scoop the veal stew onto deep plates. Serve hot.
Nutrition Facts : Calories 722 kcal, ServingSize 1 serving
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 WITH MUSHROOM-WINE SAUCE
A tender and flavorful main course, Veal with Mushroom-Wine Sauce, brings a touch of elegance to the dinner table. "This delicious entree came from a cookbook filled with low-fat recipes. We altered it a bit to better suit our tastes," says Julie Kocur of Abingdon, Maryland.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, cook veal in oil over medium heat until no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add mushrooms, onion and garlic to the skillet; cook over medium-high heat until tender, 5-8 minutes. Add wine, stirring to loosen browned bits from pan. , Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley, salt and pepper. Serve over veal.
Nutrition Facts : Calories 231 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 281mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
VEAL AND MUSHROOM STEW
A fabulous slow cooker recipe from Canadian Living! You may need more salt depending on what kind of stock you use and your taste!
Provided by Cadillacgirl
Categories Veal
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Trim veal. In a large plastic bag, shake the veal with flour to coat.
- In a large shallow Dutch oven, heat oil over med high heat, then brown veal in batches and transfer to slow cooker.
- Drain fat from Dutch oven and add 1 tbsp of butter. Fry onions, leeks, garlic and lay leaf over med heat, stirring occasionally, until onion is softened (about 5 minutes).
- Add 1/2 tsp each of the salt and pepper, all the thyme and nutmeg. Stir in stock and bring to a boil, scraping up any brown bits from the bottom of the pan.
- Pour over veal in slow cooker, then cover and cook on high for 4 to 5 hours until veal is tender.
- In a large skillet, heat remaining butter over med high heat, then saute all the mushrooms and remaining salt and pepper until lightly browned (about 10 minutes).
- Add to slow cooker along with lemon juice, then cover and cook on high for 15 minutes.Discard bay leaf and stir in cream and parsley, then serve!
VEAL STEW WITH SHALLOTS AND MUSHROOMS
I have not tried this as of yet. This recipie comes from Martha Stewart. I guessed on the Prep Time but the cooking time is accurate.
Provided by ShelleyGirl13
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan or Dutch oven over medium-high heat. Season veal with salt and pepper, and saute quickly, stirring to brown the pieces on all sides. Put into a platter.
- Reduce heat to medium, add shallots and 3 tablespoons water, saute until water has evaporated, about 1 minute. Add garlic and flour, and cook, stirring, for 1 minute longer. Add wine and simmer for 2 minutes. Add stock, the veal with any juices from platter, sage, and thyme, and bring to a boil. Reduce heat so that stew is barely simmering, cover, and cook for 30 minutes. Add potatoes, cover, and cook for 25 minutes longer, or until meat and potatoes are tender.
- Heat a large nonstick skillet over medium-high heat until hot. Add mushrooms, and cook, stirring, for about 3 minutes (if mushrooms stick to the pan, add a tablespoon of water). Add mushrooms to the stew, and stir briefly. Just before serving, remove the thyme sprigs, and stir in chives.
- Enjoy.
Nutrition Facts : Calories 403.4, Fat 11.5, SaturatedFat 3.5, Cholesterol 108.3, Sodium 1020, Carbohydrate 36.3, Fiber 1.6, Sugar 1.9, Protein 33.9
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 STEW WITH SHALLOTS AND WILD MUSHROOMS
When stewed, whole shallots and hearty chunks of potato and veal are tender enough to cut with a fork. Serve this easy, elegant stew with wide egg noodles.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan or Dutch oven over medium-high heat. Season veal with salt and pepper, and saute quickly, stirring to brown the pieces on all sides. Remove to a platter.
- Reduce heat to medium, add shallots and 3 tablespoons water, and saute until water has evaporated, about 1 minute. Add garlic and flour, and cook, stirring, for 1 minute longer. Add wine and simmer for 2 minutes. Add stock, the veal with any juices from platter, sage, and thyme, and bring to a boil. Reduce heat so that stew is barely simmering, cover, and cook for 30 minutes. Add potatoes, cover, and cook for 25 minutes longer, or until meat and potatoes are tender.
- Heat a large nonstick skillet over medium-high heat until it is very hot. Add mushrooms, and cook, stirring, for about 3 minutes (if mushrooms stick to the pan, add a tablespoon of water). Add mushrooms to the stew, and stir briefly. Just before serving, remove the thyme sprigs, and stir in chives.
Nutrition Facts : Calories 336 g
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- Stud the onion with the cloves. Place the veal in a casserole dish and add the carrots, onion, leek and bouquet garni. Pour in the wine and add just enough water to cover the meat and vegetables. Bring to the boil, skimming the surface for the first 10 minutes of any scum. Cover and simmer gently for 2.5 hours.
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