VEAL WITH PEPPERS AND MUSHROOMS.
Veal with Peppers and Mushrooms.
Provided by rossella rago
Yield 4 Person(s)
Number Of Ingredients 11
Steps:
- Place the cutlets between two pieces of plastic wrap and pound the cutlets to 1/4-inch thick. Transfer to a plate and season each cutlet with salt and pepper. Dredge each cutlet in the flour and shake off the excess. Put a large saute pan over a medium-high flame and heat 2 tablespoons of the oil until shimmering. Cook the cutlets in batches searing them for about 1 minute on each side, do not overcook. Transfer to a plate. In the same pan add the remaining oil. Add the onions and saute until soft, about 5 minutes. Add the garlic and mushrooms and peppers, wine and broth. Cook until soft, about 4-5 minutes. Add in the butter and return the cutlets to the pan. Cook for 2-3 minutes and serve immediately with crusty bread.
VEAL AND MUSHROOM STEW OVER MASCARPONE RAVIOLI
Provided by Emeril Lagasse
Categories main-dish
Time 1h10m
Yield 8 first course servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large saute pan, over medium heat. Season the veal with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add the veal to the pan and brown, about 5 to 6 minutes. Add the onions and saute for 2 minutes. Add the mushrooms and 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook for 3 to 4 minutes, or until the mushrooms have released most of their liquid. Add the shallots and tomatoes and cook for 2 minutes. Add the 2 tablespoons of garlic and saute for 1 minute. Add the veal reduction and bring the liquid up to a boil. Reduce to a simmer and cook for 6 to 8 minutes. Adjust seasonings with salt and pepper, to taste. Stir in the butter and parsley. Set aside and keep warm.
- Bring a pot of salted water to a boil. In a mixing bowl, combine the cheese, remaining teaspoon of garlic, remaining 1/4 teaspoon of salt, remaining 1/8 teaspoon pepper and basil. Mix well. Divide the cheese mixture evenly among the centers of each of 16 squares of the fresh pasta. With a little water, lightly wet the edges of the pasta. Place the remaining pasta squares over the cheese. Press the 2 squares of pasta together tightly, then crimp using the tines of a fork to seal the ravioli completely. Place the ravioli in the boiling water, in batches if necessary, and cook until tender, about 4 to 5 minutes. Remove from the water and drain completely.
- To serve, place 2 ravioli in the center of each shallow bowl. Spoon the stew over the pasta. Garnish with the cheese and chives.
VEAL STEW
My aunt gave me this delicious recipe years ago, and it's still my favorite veal dish! This tomato and white wine sauce keeps the meat tender and moist during cooking. Serve over buttered noodles. Hope you enjoy it as much as our family does.
Provided by MNKENNEY
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h40m
Yield 4
Number Of Ingredients 7
Steps:
- In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
- Add meat to the pot, and brown evenly.
- Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 6.9 g, Cholesterol 204.1 mg, Fat 25.4 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 6.3 g, Sodium 512.1 mg, Sugar 3.7 g
VEAL WITH MUSHROOMS AND PEPPERS
Provided by Deborah Briggs
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Dredge veal in flour, shaking off excess. Add veal to skillet and cook until brown, stirring occasionally, about 5 minutes. Transfer veal to plate using slotted spoon. Heat remaining 2 tablespoons oil in same skillet. Add mushrooms, bell pepper, oregano, allspice and crushed red pepper to skillet. Sauté until mushrooms are just beginning to brown, about 3 minutes. Stir in Marsala and garlic and boil until skillet is almost dry, about 4 minutes. Add veal and any juices accumulated on plate to skillet. Mix in chicken broth and bring to boil. Cover and bake in oven until veal is very tender, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Transfer stew to stove and boil until liquid thickens to sauce to consistency, about 12 minutes. Serve with rice.
VEAL AND MUSHROOMS
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
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 AND MUSHROOM STEW
A fabulous slow cooker recipe from Canadian Living! You may need more salt depending on what kind of stock you use and your taste!
Provided by Cadillacgirl
Categories Veal
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Trim veal. In a large plastic bag, shake the veal with flour to coat.
- In a large shallow Dutch oven, heat oil over med high heat, then brown veal in batches and transfer to slow cooker.
- Drain fat from Dutch oven and add 1 tbsp of butter. Fry onions, leeks, garlic and lay leaf over med heat, stirring occasionally, until onion is softened (about 5 minutes).
- Add 1/2 tsp each of the salt and pepper, all the thyme and nutmeg. Stir in stock and bring to a boil, scraping up any brown bits from the bottom of the pan.
- Pour over veal in slow cooker, then cover and cook on high for 4 to 5 hours until veal is tender.
- In a large skillet, heat remaining butter over med high heat, then saute all the mushrooms and remaining salt and pepper until lightly browned (about 10 minutes).
- Add to slow cooker along with lemon juice, then cover and cook on high for 15 minutes.Discard bay leaf and stir in cream and parsley, then serve!
VEAL WITH PEPPERS AND MUSHROOMS
Steps:
- Gather the ingredients.
- Cut the veal into bite-sized pieces or thin strips.
- Heat the olive oil in a skillet over medium heat and brown the veal on all sides.
- When the veal is browned, add the red and green bell peppers and mushrooms, cover and reduce the heat to low.
- Cook for about 10 minutes, stirring occasionally.
- Add the cayenne pepper and tomato sauce to the skillet.
- Simmer, covered, for 30 to 45 minutes longer, or until the veal is tender.
- Season with salt and pepper to taste.
- Serve and enjoy.
Nutrition Facts : Calories 374 kcal, Carbohydrate 13 g, Cholesterol 139 mg, Fiber 4 g, Protein 36 g, SaturatedFat 5 g, Sodium 869 mg, Sugar 7 g, Fat 20 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
MUSTARDY VEAL STEW
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy casserole. Brown mushrooms over high heat, then remove from casserole.
- Add the veal to the casserole, brown it lightly, then stir in the onion and garlic. Saute another couple of minutes, then add the stock, wine, rosemary and thyme. Return the mushrooms to the casserole.
- Cover and cook over low heat until the veal is tender, about one-and-a-half hours. Mix the mustard and cream together and stir it in. Cook uncovered about 10 minutes, until the sauce has thickened somewhat. Stir in the capers, then season with salt and pepper. Cook a few minutes longer, transfer to a serving dish and sprinkle with parsley.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 4 grams, Sodium 619 milligrams, Sugar 2 grams, TransFat 0 grams
HEARTY VEAL STEW WITH RED WINE AND SWEET PEPPERS
Categories Soup/Stew Stew Veal Bell Pepper Fall Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Toss veal with flour in medium bowl; shake off excess. Sprinkle veal with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add garlic; sauté 1 minute. Discard garlic. Add butter to same pot and let melt. Working in batches, add veal to pot and sauté until brown, about 6 minutes per batch. Using slotted spoon, transfer veal to bowl. Add wine, tomatoes with juices and sage to pot, breaking up tomatoes with back of spoon and scraping up any browned bits. Return veal and any accumulated juices to pot; bring to boil. Reduce heat to medium-low, cover and simmer 30 minutes.
- Add bell peppers to stew; cover and simmer until veal and peppers are very tender, stirring frequently, about 50 minutes. Stir in capers. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Before serving, rewarm over medium heat, stirring often.)
VEAL STEW WITH SHALLOTS AND WILD MUSHROOMS
When stewed, whole shallots and hearty chunks of potato and veal are tender enough to cut with a fork. Serve this easy, elegant stew with wide egg noodles.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 15
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.
Nutrition Facts : Calories 336 g
VEAL STEW WITH SHALLOTS AND MUSHROOMS
I have not tried this as of yet. This recipie comes from Martha Stewart. I guessed on the Prep Time but the cooking time is accurate.
Provided by ShelleyGirl13
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
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. Put into a platter.
- Reduce heat to medium, add shallots and 3 tablespoons water, 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 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.
- Enjoy.
Nutrition Facts : Calories 403.4, Fat 11.5, SaturatedFat 3.5, Cholesterol 108.3, Sodium 1020, Carbohydrate 36.3, Fiber 1.6, Sugar 1.9, Protein 33.9
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