Sous Vide Veal Chops With Mushrooms And Rosemary Cream Sauce Recipes

VEAL SCALLOPS WITH MUSHROOMS AND ROSEMARY

Steps:

• Thinly slice mushrooms.
• If veal scallops are too thick, with smooth side of a meat pounder pound thin between sheets of plastic wrap.
• Pat veal dry with paper towels and season with salt and pepper.
• In a large heavy skillet cook mushrooms and rosemary in butter over high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are lightly browned, about 7 minutes.
• Transfer mushroom mixture to a plate.
• Add 1 1/2 teaspoons oil to skillet and heat until hot but not smoking.
• Add half of veal to skillet and sear over high heat, 1 to 2 minutes on each side or until lightly browned and cooked through.
• Transfer veal to a small platter and cook remaining veal in remaining 1 1/2 teaspoons oil in same manner.
• Add wine carefully to skillet and deglaze, scraping up brown bits.
• Add cream, mushroom mixture, and salt and pepper to taste and simmer 1 minute.
• Pour mushroom mixture over veal.

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 CHOPS WITH ROSEMARY CREAM SAUCE

Steps:

• Heat up a saute pan and spray with non-stick olive oil spray (or use 1 tbsp olive oil). Place chops in pan and sear on each side about 3-4 minutes each. Chops will not be cooked through.
• Remove chops from skillet and add the wine to deglaze. When wine is reduced by half add cream, rosemary and nutmeg and bring to a boil.
• Put chops back in skillet and continue to cook until the cream is reduced by about half. Salt and pepper to taste.

VEAL CHOPS WITH CREAMY MUSHROOM SAUCE AND MASHED POTATOES

Steps:

• Heat 1 tablespoon butter and the oil in a large saute pan over medium-high heat. Add veal chops, and sear until golden, 5 to 6 minutes per side. Transfer to a plate, and keep warm.
• Add the onion and garlic to the pan, and saute until softened, about 5 minutes. Add the mushrooms, and cook, tossing occasionally, until they have released all of their juices and most of the liquid has evaporated. Add the wine, and cook, scraping up any browned bits from the bottom of pan with a wooden spoon, until the liquid has evaporated, about 2 minutes. Stir in the stock and cream, return chops to pan, and bring to a boil. Reduce heat, cover, and simmer gently 30 minutes. Continue cooking, uncovered, until meat is very tender and sauce has thickened, 20 to 25 minutes. Season with salt and pepper.
• Meanwhile, place potatoes in a large saucepan of cold, salted water, and bring to a boil. Reduce heat, and simmer gently until tender, about 15 minutes. Drain; pass potatoes through a potato ricer, and return to saucepan. Stir in the remaining 2 tablespoons butter and the milk, and season with salt and pepper. Cover, and set aside until ready to serve.
• Pour warm sauce over the chops and mashed potatoes, and serve with greens on the side.