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
POACHED VEAL EYE ROUND WITH TUNA, ANCHOVIES AND CAPERS SAUCE
Steps:
- Place the stock in an 8-quart saucepan and bring it to a simmer. Adjust the flavor and place the meat inside, making sure that will be completely submerged by the liquid. Place a lid on and cook gently without simmering (poaching is 190 degrees) until the meat reaches 110 degrees internal temperature. At that point turn the heat off and let the meat cool inside its own liquid. The carry over cooking should leave the meat medium and pink. (If you prefer it well done cook it longer).
- Prepare the mayonnaise either by hand or in a food processor. Stir the egg yolks with salt, some lemon juice and add the oil very carefully. Adjust the flavor. Puree the tuna, anchovies and capers in a blender adjusting the consistency with some white wine, until smooth. In a bowl incorporate the tuna puree, the mayonnaise, the heavy cream, adjust the consistency and the flavor with more wine and vinegar as needed.
- Place some of the sauce on a 12-inch plate. Slice the veal very thin and place it in the center of the plate on top of the sauce. Garnish with the celery, leaves, capers, anchovies, black pepper and extra-virgin.
VEAL WITH TOMATOES AND BALSAMIC VINEGAR
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 2h
Yield Six servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the oil in a heavy flameproof casserole. Add the veal in batches and lightly brown over high heat, taking care not to crowd the meat in the pan. As the pieces are browned, remove them and place in a bowl.
- Add the remaining olive oil and the onion to the casserole, lower the heat and lightly brown the onion. Stir in 2/3 cup of the stock, 3 tablespoons of the vinegar and 1/2 cup of the tomatoes. Add 1 teaspoon of the rosemary leaves.
- Return the veal to the casserole along with any juices. Cover and simmer until the meat is tender, 1 to 1 1/2 hours. If necessary, add a little more stock during the cooking. The stew can be prepared up to this point 2 days ahead and refrigerated, or frozen for later use.
- Up to 2 hours before serving, reheat the stew. Stir in the remaining chopped tomatoes and balsamic vinegar and, if necessary, some additional stock. The stew should be quite moist. Add the remaining rosemary leaves, bring to a simmer and season to taste with salt and pepper. Simmer for 10 minutes, then remove from the heat and set aside, covered, until ready to serve. Just before serving, bring the stew to a simmer again, then transfer it to a serving dish and garnish with the fresh rosemary sprigs.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 2 grams, Sodium 791 milligrams, Sugar 4 grams
VEAL CHOPS IN VINEGAR SAUCE
Provided by Florence Fabricant
Categories dinner, easy, quick, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Trim the chops of any excess fat. If there is not much meat on the tail porton, cut the tails away. Otherwise attach them to the chops with toothpicks. Dry the chops.
- Heat oil in a heavy skillet large enough to hold the chops in a single layer. Saute the chops over high heat until just seared. Remove from heat and keep warm.
- Add the vegetables to the skillet and cook, stirring, for about five minutes, until they are just tender. Stir in the vinegar, tomato paste and stock. Cook, stirring for several minutes. Season to taste with salt and pepper.
- Return the chops to the skillet and baste with the sauce. Cover and cook to desired degree of doneness -about six minutes should be enough for medium.
BALSAMICO VEAL CHOPS RECIPE
Turn your home to a fine Italian restaurant with this Balsamico Veal Chops Recipe. This veal chops recipe gets a sweet, acidic punch from balsamic vinegar.
Provided by My Food and Family
Categories Beef
Time 48m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium-high heat and heat oven to 350ºF. Rub chops with combined oil, garlic and rosemary. Grill 4 min. on each side.
- Mix pasta sauce and vinegar in 2-qt. baking dish sprayed with cooking spray. Top with chops; sprinkle with cheese.
- Bake 25 min. or until chops are medium doneness (160°F). Serve topped with the sauce.
Nutrition Facts : Calories 380, Fat 25 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 440 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 9 g, Protein 25 g
VEAL CHOPS WITH FRESH-TOMATO SAUCE RECIPE
These grilled wine-pepper-garlic-marinated veal chops are topped with a contrast of fresh, tangy tomato sauce made with ripe tomatoes and vinegar!
Provided by Katie Arnold
Categories BBQ & Grilled
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Light the grill or heat the broiler.
- In a shallow dish, combine 4 tablespoons of oil with wine, ½ teaspoon of salt, ¼ teaspoon of pepper, and garlic.
- Add the veal chops and turn to coat.
- In a medium glass or stainless-steel bowl, combine the tomatoes with the remaining ¼ teaspoon of salt, the remaining 1½ tablespoons of oil, the herbs, vinegar, and a large pinch of pepper.
- Grill the chops over high heat or broil them for 4 to 5 minutes.
- Turn and cook for 4 to 5 minutes longer until just done.
- Serve the veal chops topped with the tomato sauce.
Nutrition Facts : Carbohydrate 7.27g, Cholesterol 73.75mg, Fat 31.48g, Fiber 2.01g, Protein 26.58g, SaturatedFat 7.13g, ServingSize 4.00, Sodium 567.96mg, Sugar 0.00, UnsaturatedFat 19.61g
PORK (OR VEAL) CUTLETS WITH BALSAMIC SAUCE
A very quick and flavorful dish. The recipe was shared on another cooking website and has been a hit in our family.
Provided by PanNan
Categories Veal
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Spread the breadcrumbs on a piece of wax paper.
- Press both sides of the cutlets into the breadcrumbs, until coated.
- Heat a large skillet over medium-high heat.
- Add a little oil and cook the cutlets on each side until lightly browned and cooked.
- You may need to add a little oil to brown the other side.
- Stir the butter, garlic, and sage into the skillet.
- Cook for a minute.
- Add the chicken broth and sugar.
- Let it simmer down to about 1/3 cup.
- Add the vinegar and simmer a minute more.
- Pour the sauce over the cutlets and serve.
- If desired, use a potato peeler to make Parmesan shavings and garnish cutlets.
Nutrition Facts : Calories 536.9, Fat 21.2, SaturatedFat 10.5, Cholesterol 180.2, Sodium 665.1, Carbohydrate 25.7, Fiber 1.3, Sugar 6.6, Protein 56.5
VEAL CHOPS WITH PEPPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a skillet with oven safe handle over medium high heat. Preheat oven to 375 degrees F.
- Season the chops with salt and pepper. To hot skillet, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the chops. Brown the veal for 2 minutes on each side, remove from pan to a plate. Add another tablespoon extra-virgin olive oil to the pan, then the garlic and sweet peppers. Cook garlic and sweet peppers 3 to 5 minutes to soften, then add the wine to the pan. Return the chops to the pan with the peppers and transfer the pan to the oven. Cook the chops and peppers 12 to 15 minutes until juices run clear near the bone. Remove the pan from oven and add hot peppers and a splash of pepper juice. Transfer chops to a serving platter. Spoon juices and peppers evenly over the chops and garnish with parsley.
VEAL SCALOPPINE WITH BALSAMIC VINEGAR
Use a top quality balsamic vinegar with this delicate meat rather than covering it with heavy tomato sauces & cheese!
Provided by CountryLady
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season flour with salt& pepper.
- Dredge veal in flour to lightly coat.
- Heat 1 tbsp of the butter with the oil in a skillet over medium-high heat.
- Add scallopini& cook for 30 to 45 seconds.
- Flip& cook for another 30 seconds or just until golden.
- Remove to a plate& season to taste.
- Add remaining 1 tbsp of butter& wine to pan; reduce to a glaze.
- Remove from heat& add 1 tbsp of the balsamic vinegar; drizzle over veal.
- Sprinkle the remaining balsamic over the veal& dust with parsley.
Nutrition Facts : Calories 289.7, Fat 12.8, SaturatedFat 5.5, Cholesterol 103.7, Sodium 75.7, Carbohydrate 13.7, Fiber 0.5, Sugar 1.4, Protein 25.5
VITELLO TONNATO: CHILLED VEAL IN TUNA-CAPER SAUCE
Steps:
- Gather the ingredients.
- Place the veal in a large, nonreactive bowl with the bay leaves, cloves (if using), sage, and celery; pour the wine over. Cover and marinate in the refrigerator for 24 hours, turning the meat occasionally.
- The next day, transfer the meat to a Dutch oven. Strain the spices and celery out of the wine, then add the wine to the Dutch oven, plus enough water to cover the meat.
- Add a little salt and simmer the meat for 1 hour.
- In the meantime, wash, scale, and bone the anchovies.
- When the hour is up, add the anchovies to the pot and continue simmering for another 30 minutes; the liquid should be reduced by half.
- Place the eggs in a small pot with 1 inch of cold water to cover. Bring the water just to a rolling boil, then cover the pot, remove it from the heat, and let sit for 10 minutes to hard-boil the eggs. Drain the eggs, rinse them under cold water, then let them sit in cold water for a few minutes until cool enough to peel.
- Separate the yolks from the whites. (The whites will not be used in this recipe; you may discard them or set them aside for another purpose.)
- Rinse, dry, and finely mince the capers.
- When the meat is fork-tender, remove it from the heat. Strain the broth into a bowl.
- Transfer the anchovy fillets to a food processor; add the tuna, hard-boiled yolks, olive oil, vinegar, and lemon juice and process until creamy. Dilute the sauce to taste with some of the reserved broth and process again. Stir in the minced capers.
- When the veal has cooled, slice it thinly and lay the slices out on one or more platters. Spread the sauce over the meat and garnish the platters with the lemon slices, capers, and parsley. Cover with plastic wrap and chill in the refrigerator before serving.
- Enjoy.
Nutrition Facts : Calories 575 kcal, Carbohydrate 15 g, Cholesterol 220 mg, Fiber 3 g, Protein 45 g, SaturatedFat 8 g, Sodium 379 mg, Sugar 6 g, Fat 30 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
VEAL WITH VINEGAR SAUCE
Steps:
- Stir flour and pinch of cayenne pepper in shallow pie dish. Lightly coat veal with flour mixture, shaking off excess. Heat olive oil in large nonstick skillet over medium-high heat. Add veal in batches and cook just until outside is no longer pink, about 1 minute per side. Transfer veal to platter.
- Add minced garlic to skillet and sauté 1 minute. Return veal to skillet. Pour vinegar over (mixture will steam). Pour beef broth over. Boil until sauce is reduced by half and veal is tender, about 6 minutes. Transfer veal to platter. Tent with aluminum foil to keep warm. Add chopped parsley to skillet. Cook until sauce is thick, about 5 minutes. Season to taste with salt. Pour sauce over veal and serve.
VEAL ROLLS WITH PECORINO AND BALSAMIC VINEGAR
Steps:
- Combine pecorino Romano, rosemary, capers and garlic in small bowl. Season with salt and pepper.
- Place veal scallops in single layer on work surface. Sprinkle with salt and pepper. Place 1 ham slice atop each veal slice. Sprinkle cheese mixture atop ham, dividing equally. Fold in long sides, covering 1/2 inch of filling on each side. Starting at 1 short end, roll up as for jelly roll. Fasten with toothpicks.
- Melt butter with oil in heavy large skillet over medium-high heat. Add veal rolls; sauté until brown on all sides, about 4 minutes. Add wine to skillet; boil until liquid is reduced by half and veal is cooked through, turning once, about 1 1/2 minutes. Transfer veal to platter. Add vinegar to skillet; boil until sauce thickens slightly, about 1 minute. Season sauce to taste with salt and pepper. Remove toothpicks from veal. Pour sauce over veal and serve.
More about "veal with vinegar sauce food"
VITELLO TONNATO (VEAL WITH A TUNA SAUCE) | ITALY MAGAZINE
From italymagazine.com
Category Antipasto, Piatto Unico
PAN-FRIED VEAL WITH A TANGY VINEGAR SAUCE FROM CORFU ...
From dianekochilas.com
VEAL SCALLOPINI WITH ARTICHOKES RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
Cuisine AmericanCategory Main CourseServings 2Total Time 45 mins
- Pound the veal cutlets to ¼ inch thickness. I use a meat pounder but you can use a small sauté pan to do the job.
- Add the flour to a shallow soup bowl or baking pan and season it with salt and pepper. Dip each piece of veal cutlet into the flour being sure to remove any excess flour by hitting two pieces together or taping each piece with a fork, whatever works for you.Important - If the veal cutlets turn out soggy or lumpy, it's most likely because there is too much flour on them. We want a very light coating.
- Carefully add the wine to the pan to deglaze. I like to remove the pan from the heat to avoid flaming up.
VEAL BURGERS WITH FRESH TOMATO SAUCE RECIPE ...
From mygourmetconnection.com
4.8/5 (5)Category SandwichesCuisine AmericanTotal Time 30 mins
- Place the ground veal, bread crumbs, cream, basil, salt, and pepper in a large mixing bowl and using your hands, mix well.
- Gently form the mixture into four equal patties and brush both sides of each burger with a bit of olive oil. Set aside.
- Melt the butter in a large pan over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes.
SOFRITO (VEAL COOKED WITH VINEGAR) RECIPE | GOOD FOOD
From goodfood.com.au
Servings 6-8Total Time 1 hr 30 minsCategory Dinner
- Combine the flour with the cayenne and season well with salt and pepper. Lightly coat the veal with the flour, shaking off any excess.
- Heat the oil in a large, deep frying pan over high heat and cook the veal a few pieces at a time for 1 minute on each side, or until lightly browned. Remove from the pan and set aside.
- Add the bay leaf, garlic, red wine vinegar and stock to the pan and bring to the boil, scraping up any residue from the base of the pan. Reduce the heat to low and return the veal and any juices back to the pan. Cover and cook, stirring gently occasionally, for 1½ hours, or until the veal is very tender and sauce is thickened. If the sauce is too watery, carefully transfer the veal to a serving platter and boil the sauce until it is the consistency of a smooth gravy. Sprinkle with parsley before serving.
HOW TO MAKE VEAL IN TUNA SAUCE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Estimated Reading Time 1 min
VEAL WITH TUNA SAUCE (ITALIAN VITELLO TONNATO)
From finedininglovers.com
Servings 8Total Time 13 hrs 10 mins
GRILLED VEAL WITH CHILI SAUCE | METRO
From www1-ppr.metro.ca
4/5 (2)Total Time 30 minsServings 4
GRILLED VEAL WITH CHILI SAUCE - METRO
From metro.ca
4/5 (2)Total Time 30 minsServings 4
VEAL CUTLETS WITH PLUM SAUCE - RICARDO
From ricardocuisine.com
4/5 (17)Category Main DishesServings 4Total Time 30 mins
VEAL SCALOPPINI WITH BALSAMIC GLAZE | DIABETIC RECIPE ...
From diabeticgourmet.com
Servings 6Calories 242 per servingEstimated Reading Time 1 min
VEAL LIVER WITH RASPBERRY VINEGAR | METRO
From metro.ca
3/5 (4)Total Time 20 minsServings 4
GRILLED VEAL CHOPS WITH BALSAMIC SAUCE - BOSA FOODS
From bosafoods.com
Estimated Reading Time 50 secs
RECIPE - VEAL WITH TUNA SAUCE - ACADEMIA BARILLA
From academiabarilla.it
5/5 (1)Category Main CoursesCuisine PiedmontTotal Time 1 hr 20 mins
VEAL WITH TOMATOES AND BALSAMIC VINEGAR RECIPES
From tfrecipes.com
SPICED VEAL MEDALLIONS WITH PORT SAUCE - CATELLI BROTHERS
From catellibrothers.com
RECIPE - ROASTED VEAL WITH BALSAMIC VINEGAR
From lcbo.com
ROASTED ONTARIO VEAL MEDALLIONS WITH APPLE BALSAMIC SAUCE ...
From ontariovealappeal.ca
CORFIOT VEAL WITH VINEGAR SAUCE - KRINOS.COM
From krinos.com
10 BEST VEAL SCALLOPINI IN WHITE WINE RECIPES | YUMMLY
From yummly.com
VEAL WITH VINEGAR SAUCE - BIGOVEN.COM
From bigoven.com
GRILLED VEAL CHOPS WITH CHERRY AGRODOLCE - VEAL – DISCOVER ...
From veal.org
PIERRE FRANEY - RECIPES - VEAL CHOPS WITH VINEGAR GLAZE
From pierrefraney.com
VEAL CHOPS IN VINEGAR SAUCE RECIPES
From tfrecipes.com
GRILLED VEAL CHOPS WITH PEPPER SAUCE | FOODLAND ONTARIO
From ontario.ca
VEAL BREAST WITH DILL SAUCE - DENMARK: TRAVEL, RECIPES ...
From danishnet.com
QUEBEC VEAL LIVER WITH BALSAMIC REDUCTION SAUCE | QUEBEC VEAL
From veauduquebec.com
10 BEST ROAST VEAL SAUCE RECIPES | YUMMLY
From yummly.com
ASTRAY RECIPES: VEAL WITH VINEGAR SAUCE
From astray.com
VEAL SCALLOPINI WITH LEMON SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
VEAL WITH CRANBERRY BALSAMICO SAUCE » CRANBERRY MARKETING ...
From uscranberries.com
BREAST OF VEAL WITH DILL SAUCE DANISH RECIPE
From danishnet.com
BAKED VEAL AND CRANBERRY MEATBALLS IN CORNBREAD
From more.ctv.ca
VEAL MEDALLIONS WITH APPLE BALSAMIC SAUCE
From weightwatchers.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love