Veal And Mushrooms 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.

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 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 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 CUTLETS WITH MUSHROOMS AND TOMATOES

Steps:

• Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add garlic and rosemary; stir 30 seconds. Add mushrooms. Cover pan and cook 5 minutes, stirring occasionally. Uncover and sauté until mushrooms are golden brown, about 5 minutes longer. Add tomatoes and cook until softened, about 5 minutes. Set aside.
• Sprinkle veal with salt and pepper. Dust with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of veal. Sauté until brown and cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining 1 tablespoon oil and veal.
• Add broth and wine to same skillet. Boil until reduced by half, scraping up browned bits, about 4 minutes. Add mushroom mixture and stir to blend. Season sauce to taste with salt and pepper; spoon over veal and serve.

VEAL STEW WITH SHALLOTS AND WILD MUSHROOMS

Steps:

• Heat oil in a large saucepan or Dutch oven over medium-high heat. Season veal with salt and pepper, and saute quickly, stirring to brown the pieces on all sides. Remove to a platter.
• Reduce heat to medium, add shallots and 3 tablespoons water, and saute until water has evaporated, about 1 minute. Add garlic and flour, and cook, stirring, for 1 minute longer. Add wine and simmer for 2 minutes. Add stock, the veal with any juices from platter, sage, and thyme, and bring to a boil. Reduce heat so that stew is barely simmering, cover, and cook for 30 minutes. Add potatoes, cover, and cook for 25 minutes longer, or until meat and potatoes are tender.
• Heat a large nonstick skillet over medium-high heat until it is very hot. Add mushrooms, and cook, stirring, for about 3 minutes (if mushrooms stick to the pan, add a tablespoon of water). Add mushrooms to the stew, and stir briefly. Just before serving, remove the thyme sprigs, and stir in chives.

VEAL AND MUSHROOMS WITH MADEIRA SAUCE

Steps:

• Saute veal that has been coated with flour in 3 tablespoons melted butter, adding salt and pepper. Cook turning once.
• Remove from skillet and keep warm.
• Melt 3 tablespoons butter and add mushrooms and stir and cook 2-3 minutes. Add broth. Madiera, and sherry. Stir and cook.
• Add the veal and cook 5-10 minutes covered.

VEAL MARSALA

Steps:

• Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion.
• In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.
• In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes.
• Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.

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.