Low Fat Veal Bacon And Mushrooms In Red Wine Recipes

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.

MUSHROOMS WITH BACON AND ONION IN RED WINE REDUCTION

Steps:

• In a large non-stick skillet, melt ghee over medium-high heat.
• Saute onions and garlic until onion is clear and starting to caramelize.
• Add bacon and cook through.
• Add mushrooms, and saute until the oils in the pan have mostly been absorbed and the mushrooms start to give off moisture.
• Add remaining ingredients and bring to a boil.
• Simmer on medium to high heat until virtually all of the liquid has boiled off.
• Reduce heat to low and saute for another 5 minutes.

LOW FAT VEAL, BACON AND MUSHROOMS IN RED WINE

Steps:

• Preheat oven 200C/400F; DEFINATELY cook bacon this way for ease! I used rindless bacon on lined tray with parchement paper/baking paper; http://www.recipezaar.com/208501.
• Lightly spray fry pan and saute finely diced red onions for 5 minutes; ADD diced mushrooms until cooked; PLACE in oven casserole dish.
• Pound veal steaks thin and lightly saute them in frypan.
• NOTE: I cut veal steaks into three pieces for ease; also cooked for 1 minute each side.
• ADD to casserole dish.
• In bowl, mix cornflour and a couple of drop of water to form paste; ADD crumbled bacon, wine and spices.
• Place over veal mixture in casserole dish.
• COVER and cook in oven for about 40 minutes.
• Sprinkle with parsley before serving.
• ENJOY!

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, 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.

LOW FAT MUSHROOM AND RED WINE PATE

Steps:

• Heat the oil in a large, deep frying pan and gently cook the onion and garlic until soft.
• Add the mushrooms, season with black pepper, and cook until they start releasing liquid.
• Add the wine, dried and fresh herbs and bring to the boil.
• Reduce the heat and simmer uncovered, stirring occasionally until all the liquid is absorbed.
• Remove from the heat and chill for at least 30minutes until cold or overnight if preparing in advance.
• When completely chilled, add balsamic vinegar to taste and beat in the soft cream cheese until evenly mixed.
• Chill until needed.

LOW FAT WILD MUSHROOMS AND VEAL CANNELLONI

Steps:

• Cook the cannellonis according to the usual method and put aside.
• Heat up the shallots and the garlic in margarine.
• Add the lean minced veal and cook until it loses its pink color.
• Salt, pepper and let simmer for 10 minutes.
• Add the ricotta, parmesan and fine herbs.
• Stuff the cannellonis.
• For the Wild Mushroom Bechamel.
• In a pan saute the mushrooms in margarine and put aside.
• Melt margarine in a pot and add the flour until there is a homogenous consistency.
• Add the milk with the aid of a wisk and mix until it thickens.
• Add the veal stock, the mushrooms, salt and pepper to taste. Put aside.
• Put some mushroom bechamel on a 9 x 13 inch (3L) tray.
• Place the stuffed cannellonis on the tray.
• Pour the rest of the sauce on top and add American cheese. Brown the cheese in the oven.
• Serve with your favorite vegetables.