Beths Veal Vermouth With Mushrooms Recipes

VEAL CHOP WITH PORTABELLO MUSHROOMS

Steps:

• Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
• Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
• Drizzle with remaining 1 tablespoon olive oil, and serve.

VEAL AND MUSHROOMS

Steps:

• Melt butter in a 6-quart stockpot over medium heat. Add onion and garlic and saute until onion is translucent. Meanwhile, dredge veal cubes in flour, discarding any extra flour. When onions are translucent, add the veal to the stockpot and cook until lightly browned. Add mushrooms, parsley, crushed tomatoes, and chicken stock. Simmer for approximately 45 minutes, or until meat is fork-tender. Season with salt and pepper, to taste, and serve.

VEAL SCALLOPS WITH CAPERS, VERMOUTH AND DILL

Steps:

• Place flour in pie pan. Season with salt and pepper. Coat veal with the flour mixture, shaking off excess. Melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat. Working in batches, add veal and cook until light brown, about 1 minute per side. Transfer to platter. Add 3 tablespoons butter to skillet and melt, scraping any brown bits. Add vermouth and capers; bring to boil. Add dill. Season with salt and pepper and pour over veal.

VEAL SCALLOPS IN VERMOUTH

Steps:

• Flatten meat with a wooden mallet or meat cleaver until it is very thin.
• Cut into serving pieces.
• Sprinkle with salt and pepper and dredge with flour.
• Heat butter and salad oil in a skillet.
• Add chopped onion.
• Add veal scallops and brown lightly on both sides.
• Add sweet vermouth.
• Cover skillet and simmer about 5 minutes.
• Stir in tomato paste, mace and enough boiling water to make a smooth thick sauce.
• Heat well and serve with lemon quarters, rice pilaf, garlic string beans or creamed spinach.

SWISS-STYLE VEAL AND MUSHROOMS

Steps:

• Stir the stock, soup, thyme, veal, mushrooms and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the veal is fork-tender.
• Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Turn the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.
• Stir in the cheese. Serve over the noodles. Season with the black pepper.

VEAL IN TARRAGON MUSHROOM SAUCE

Steps:

• Place mushrooms, shallot and broth in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, covered, at 100 percent power in a high-power oven for 5 minutes. Remove from oven and uncover. Stir in vermouth. Stir cornstarch and water together in a small dish. Stir into mushroom mixture. Let stand until cool. Dish can be prepared several hours ahead up to this point. Do not refrigerate.
• Nestle the veal into the sauce, with each medallion against the edge of the dish. Sprinkle the peas around the veal. Scatter the tarragon over all. Cook, covered, at 50 percent power for 12 minutes 30 seconds. Meanwhile, cook noodles. Drain and return them to the pan. Toss with butter and keep warm. Remove veal from oven and uncover. Season with salt and pepper. Serve over noodles.

BRAISED VEAL BREAST WITH MUSHROOMS

Steps:

• Reconstitute the mushrooms by covering them with very hot water. Strain through a fine sieve to remove any grit. Strain the liquid, and reserve.
• Turn heat under a 12-inch skillet to medium-high, and let it sit for a minute. Add veal, and brown on both sides, turning once, for a total of about 6 minutes.
• Remove meat to a plate, and turn heat to medium. Add the mushrooms and about 1/2 cup of their liquid to the skillet, along with wine. Bring to a boil, and cook about 30 seconds, then return veal to skillet. Season with salt and pepper, turn heat to low, and cover.
• Cook 60 to 90 minutes, turning once or twice and checking occasionally to make sure the liquid is bubbling slowly; adjust heat accordingly.
• When meat is tender, remove it to a cutting board. Turn heat under skillet to high, and reduce liquid to a thick, sauce-like consistency. Stir in butter if desired, and keep warm. Carve meat against the grain into slices 1/4 inch thick, and serve with pan juices.

VEAL SCALLOPPINE WITH LEMON, PEPPER & VERMOUTH RECIPE - (4/5)

Steps:

• Heat oil & butter in skillet til smoking. Season veal on both sides with pepper. Cover over hi heat til browned, 30 sec. per side. Transfer to platter & keep warm in oven. Add vermouth to skillet & cook, scraping up browned bits & reduced to 1/2. Add lemon juice & zest; bring to boil. Remove skillet from heat & stir in 1/2 T butter. Spoon sauce over veal & serve.

BETH'S VEAL VERMOUTH WITH MUSHROOMS

Steps:

• Flatten veal to 1/4 of an inch thick.
• Cut into 2 inch squares and coat with flour.
• Melt butter in a skillet and sauté veal pieces, a little at a time, until golden brown on both sides.
• Return all meat and the garlic to the skillet and heap mushrooms on top.
• Sprinkle with salt, pepper, and lemon juice. Pour on vermouth.
• Cover and cook over low heat for 20 minutes or until veal is fork tender.
• Add more vermouth if needed.
• Sprinkle with parsley just before serving.