Veal With Mushroom Wine Sauce Food

VEAL WITH MUSHROOM-WINE SAUCE

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.

VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE

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.

ROAST VEAL WITH RED WINE MUSHROOM SAUCE

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.

VEAL WITH MUSHROOM SAUCE

Steps:

• In a small pan heat 2 tbsp olive oil over medium heat. Place the onion, carrot and celery into the heated oil and cook for 8 minutes, stirring frequently. Add the minced garlic and cook 2 minutes longer.
• Add the mushrooms, 1/2 tsp salt, 1/4 tsp pepper, and cook for 5 minutes longer, stirring often.
• Add 1 cup tomato sauce, 1/2 cup shredded prosciutto ham, 1 1/2 tbsp chopped capers and cook for 25 minutes, stirring occasionally.
• Dip the veal into the flour and sprinkle with salt and pepper (amts at your discretion and taste).
• Heat a skillet over medium heat, and melt 1/3 cup butter. Saute the veal in the melted butter for 3 minutes on each side, or until lightly browned. Add the mushroom sauce, cover, reduce heat to low, and cook over low heat for 20 minutes.

VEAL WITH MUSHROOM SAUCE

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.

VEAL SCALOPPINE WITH MUSHROOM MARSALA SAUCE

Steps:

• Place each veal round between 2 pieces of plastic wrap and pound to a 1/4-inch thickness, using a meat mallet or the bottom of a small, heavy pan. Transfer the veal to a baking sheet. Combine the oregano, lemon zest, 2 teaspoons salt and 1 teaspoon pepper in a small bowl, then rub over the veal. Cover in plastic and place in the refrigerator for at least 30 minutes.
• Remove the veal from the refrigerator and dredge in flour to coat both sides. Shake to remove excess flour, then set the veal aside on a plate or tray.
• In a large skillet, heat 4 tablespoons of the butter over medium heat until melted and bubbling. Working in batches, fry the veal until golden and just cooked through, about 2 minutes per side. Remove from the pan and set aside.
• Add the remaining 4 tablespoons butter and the onions to the pan and cook until the onions are softened, 2 to 3 minutes. Add the mushrooms, Marsala, capers, mustard, 1 teaspoon salt and 1 teaspoon pepper, and saute until soft and golden, 3 to 5 minutes. Add the chicken broth and cook until the sauce is reduced by half and thickened.
• Transfer the cooked veal to a serving plate and pour the sauce all over it. Top with the parsley and serve.

VEAL, MUSHROOM AND RED WINE SAUCE

Steps:

• Heat oil in large skillet over medium-high heat. Add veal, garlic and rosemary; sauté until veal is no longer pink, breaking up large clumps with back of spoon, about 5 minutes. Add mushrooms; sauté 5 minutes. Add tomatoes, wine, broth and tomato paste. Bring to boil. Reduce heat to medium; simmer until mixture thickens to sauce consistency, stirring occasionally, about 30 minutes. Season to taste with salt and pepper.

VEAL, WILD MUSHROOMS, AND RED WINE

Steps:

• 1. Preheat the oven to 350°F.
• 2. Toss the veal with the salt and pepper. Heat 3 tablespoons of oil in a heavy ovenproof casserole. Sauté the veal on all sides over medium-high heat until it is brown. (Do not overcrowd the pan or the veal will not brown.) With a slotted spoon, remove the veal to a platter and set aside.
• 3. Add the remaining oil to the pan and sauté the onions over medium heat for 3 minutes. Add the garlic and cook for 1 minute more. Stirring with a wooden spoon, add the potato starch and continue to cook for 30 seconds.
• 4. Stir the chicken broth, wine, carrots, thyme, and rosemary into the onion mixture. Simmer the sauce for 1 minute. Return the veal to the casserole, stir well. Braise the veal, covered, in the oven for 1 1/2 hours, until the meat is very tender when pierced with a fork.
• 5. While the veal is cooking, heat the remaining oil in a medium skillet. Sauté the mushrooms for 3 minutes and set aside.
• 6. When the veal is done, remove from the oven, add the mushrooms, and reseason with salt and pepper. Transfer the veal to a serving dish and garnish the top with the chopped parsley.