VEAL WITH BLUE CHEESE SAUCE
Make and share this Veal With Blue Cheese Sauce recipe from Food.com.
Provided by lazyme
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in heavy large skillet over high heat.
- Season veal with salt and pepper.
- Working in batches, add veal to skillet and saute until just golden brown, about 2 minutes per side.
- Transfer veal to platter.
- Tent with foil to keep warm.
- Add brandy to skillet.
- Bring to boil, scraping up any browned bits.
- Add both stocks.
- Boil until liquid is reduced to generous 1 cup, about 10 minutes.
- Add cream; boil until sauce is slightly thickened, about 12 minutes.
- Reduce heat to medium-low.
- Add cheese and whisk until melted.
- Simmer until thickened to sauce consistency, about 8 minutes.
- Season sauce with salt and pepper.
- Spoon sauce over veal.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 898.6, Fat 72.6, SaturatedFat 42.2, Cholesterol 318.9, Sodium 1465.5, Carbohydrate 7.1, Sugar 1.8, Protein 50
VEAL CHOPS WITH BLUE CHEESE SAUCE
Steps:
- Boil white wine and minced shallot in medium saucepan over high heat until mixture is reduced by half, about 6 minutes. Strain mixture; return wine to pan. Add whipping cream and boil until sauce is reduced to 3/4 cup, about 10 minutes. Whisk in blue cheese. Boil until thickened to sauce consistency, about 3 minutes. Season sauce to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate. Rewarm sauce over low heat before serving.) Prepare barbecue (medium high heat). Combine cayenne pepper, thyme, garlic powder, white pepper, black pepper and salt in a small bowl. Brush both side of veal chops with oil. Sprinkle spice mixture over both sides of veal chops. Grill to desired doneness, about 4 minutes per side for medium-rare. Arrange 1 veal chop on each plate. Spoon blue cheese sauce over and serve.
VEAL SCALOPPINE WITH CHEESE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 10
Steps:
- Pound the veal very lightly until very thin. Heat six tablespoons of the butter in a skillet, add the veal and cook until brown on both sides. Add the sherry and cook a few seconds longer. Remove from the heat.
- To make sauce, melt the remaining butter in a saucepan, add the flour and stir with a wire whisk until blended. Meanwhile, bring the water and milk to a boil and dissolve the bouillon cube in the mixture. Add all at once to the butter mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Season with nutmeg and pepper.
- Arrange the veal in a single layer in a shallow baking dish. Scrape loose the brown particles from the skillet and pour drippings over the meat. Top with the sauce and arrange cheese over all. If desired refrigerate several hours. Before serving, heat in a preheated hot oven (425 degrees) until the cheese melts and turns brown, about twenty minutes.
VEAL CHOPS WITH ROQUEFORT BUTTER
Steps:
- Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill.
- Sprinkle both sides of the veal chops generously with salt and pepper. Allow to sit at room temperature for 15 to 30 minutes. Meanwhile, prepare a charcoal grill with hot coals. When the coals are hot, grill the chops for 6 to 8 minutes on each side, until almost cooked through. Remove to a platter and cover with aluminum foil. Allow to rest for 15 minutes. Serve with 1 or 2 slices of cold Roquefort butter on each chop.
VEAL CORDON BLEU
This is so good! I love ordering veal dishes at French restaraunts and decided to try making this myself. I was surprised that it isn't that hard. I found this recipe in a 1973 Betty Crocker cookbook. Prep and cook times approximate. Note: If you don't have a wooden mallet, the edge of a plate can be used to pound meat.
Provided by keen5
Categories Veal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- If using veal round steak, cut into 4 serving pieces.
- Pound meat until 1/4 inch thick.
- Place a slice of ham and cheese on each piece of meat.
- Roll up carefully, beginning at narrow end; secure rolls with wooden picks.
- Mix flour, salt, pepper and allspice; coat rolls with flour mixture.
- Dip rolls into egg, then roll in bread crumbs.
- Melt shortening in large skillet; brown rolls, about 5 minutes.
- Reduce heat and add water.
- Cover; simmer 45 minutes or until tender.
- Remove cover last 2 or 3 minutes to crisp rolls slightly.
Nutrition Facts : Calories 333.1, Fat 23.7, SaturatedFat 9.4, Cholesterol 93.3, Sodium 722.6, Carbohydrate 14.9, Fiber 0.8, Sugar 1.3, Protein 14.8
BLUE CHEESE AND BEEF MEATBALLS
Juicy meatballs with tasty bursts of blue cheese and onion. My own recipe, and my husband absolutely loves them.Good enough to eat alone. I personally think they would also be good in hoagie sandwiches.
Provided by sandra
Categories Main Dish Recipes Meatball Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil.
- Mix ground beef, bread crumbs, eggs, blue cheese, onion, pepper, and salt together in a bowl; shape into 22 meatballs and arrange onto prepared pan.
- Bake meatballs until they are very firm, hot, and grey in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 321.4 calories, Carbohydrate 5.7 g, Cholesterol 147.2 mg, Fat 21 g, Fiber 0.4 g, Protein 26 g, SaturatedFat 9.5 g, Sodium 404 mg, Sugar 1.1 g
VEAL SCALOPPINE WITH GORGONZOLA SAUCE
Categories Milk/Cream Tomato Sauté Blue Cheese Basil Veal Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.
- Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.
- Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.
- Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.
VEAL WITH MUSHROOM-WINE SAUCE
A tender and flavorful main course, Veal with Mushroom-Wine Sauce, brings a touch of elegance to the dinner table. "This delicious entree came from a cookbook filled with low-fat recipes. We altered it a bit to better suit our tastes," says Julie Kocur of Abingdon, Maryland.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 231 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 281mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
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