SAGE VEAL CHOPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 17m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat a heavy-bottomed skillet over medium high heat. Season chops with salt and pepper and rub them each with about 1 tablespoon of chopped sage. Rub the sage into meat on both sides of each chop. Add oil to the pan. Melt butter into the oil and add chops to the pan. Cook chops 5 minutes on each side and transfer to warm platter and let them rest. Add wine to the pan and scrape up drippings. Spoon drippings down over the chops and serve.
VEAL AND MUSHROOM RAGOUT
Veal and mushrooms just seem to belong together. The mix of cremini, oyster and white buttons complements the meat.
Provided by From Nourish columnist Stephanie Witt Sedgwick
Yield 7
Number Of Ingredients 11
Steps:
- 1 Heat 2 teaspoons of the oil in an ovenproof 4-to-5-quart Dutch oven over medium heat
- 2 Add the onion and salt to taste
- 3 Adjust the heat so the onion cooks but does not brown
- 4 Cook for 8 to 10 minutes, until the onion is soft
- 5 Meanwhile, heat 2 teaspoons of the oil in a large, shallow nonstick saute pan over medium-high heat
- 6 Working in batches, add a portion of mushrooms, filling but not crowding the pan
- 7 Stir-fry the mushrooms just until they start to brown
- 8 Transfer to the pot with the onion; it's okay if the onion is still cooking
- 9 Repeat, adding oil as needed, until all of the mushrooms have been cooked and transferred to the Dutch oven
- 10 Working in batches, add the veal to the (now-empty) pan and cook for a few minutes, turning the pieces as needed to promote even browning and adding oil to the pan as needed
- 11 While the meat is cooking, stir the flour into the onion-mushroom mixture in the Dutch oven so the flour is absorbed
- 12 Add the broth and season with salt and pepper to taste
- 13 Adjust the heat so the mixture is barely bubbling
- 14 Transfer the veal pieces to the mushroom-onion mixture as they are done
- 15 Preheat the oven to 325 degrees
- 16 When all of the meat has been browned, keep the saute pan over medium-high heat and add the Marsala to deglaze the pan
- 17 Use a spatula to dislodge any bits from the bottom of the pan, then pour the wine and the bits into the stew in the Dutch oven, stirring to incorporate
- 18 Add water as needed so the meat and mushrooms are barely submerged
- 19 Cover the pot and transfer to the oven
- 20 Cook the stew for about 2 hours; the veal should be fork-tender
- 21 Serve immediately, garnished with the chopped parsley
- 22 Or cool, transfer to a container with a tight-fitting lid and refrigerate for up to 4 days
Nutrition Facts : Calories 210 calories, Fat 7 g, Carbohydrate 9 g, Cholesterol 80 mg, Fiber 1 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 3 g
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
SAUTEED VEAL MEDALLIONS WITH SAGE AND MUSHROOMS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season the veal with salt and pepper. Heat the olive oil in a skillet over medium heat for 2 to 3 minutes, until hot. Add the veal and brown well for 3 to 4 minutes on one side, then turn and brown the second side for another 3 to 4 minutes. When the veal is nicely browned on both sides, remove from the pan. In the same pan, saute the onions in the pan juices for 3 to 4 minutes, or until they are browned. Add the mushrooms to the onions and saute together until the mushrooms begin to wilt. Add the white wine and reduce until the wine evaporates. Add the veal stock, sage, and Prosciutto, and bring to a boil. Reduce the heat to low, return the veal to the pan and reheat for 1 minute to warm. Continue to cook the mushrooms and sage sauce for an additional 10 minutes. Add the butter to the finished sauce and whisk until it is incorporated. Serve the veal on individual plates with some of the sauce spooned over it.;
VEAL RAGOUT
A simple dish that is great served over pasta or rice to catch all of the sauce. From Campbell's Easy Holiday Cooking.
Provided by lazyme
Categories Veal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In 4-quart Dutch oven over medium-high heat, in hot oil, cook half of the veal until browned, stirring often.
- Remove; set aside.
- Repeat with remaining veal.
- Pour off fat.
- In same Dutch oven, combine soup, water, wine, lemon juice, rosemary, pepper and garlic powder; add carrots.
- Heat to boiling.
- Return veal to Dutch oven.
- Reduce heat to low.
- Cover; cook 45 minutes, stirring occasionally.
- Uncover; add mushrooms.
- Cook 15 minutes or until slightly thickened and veal is fork-tender, stirring occasionally.
- If desired, garnish with fresh parsley.
Nutrition Facts : Calories 353, Fat 18.5, SaturatedFat 5.7, Cholesterol 139.5, Sodium 174.3, Carbohydrate 6.1, Fiber 1.6, Sugar 2.7, Protein 33.9
VEAL RAGOUT WITH SHIITAKE MUSHROOM
Provided by Florence Fabricant
Categories dinner, main course
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place mushrooms in a bowl, cover with warm water and allow to soak 30 to 40 minutes, until softened.
- Heat oil in a heavy casserole. Add veal and brown lightly on all sides. Remove veal from the pan.
- Add fennel, onion and carrots to the casserole and saute over medium heat until tender. Stir in the garlic and cook a few seconds. Stir in the tomatoes and wine. Bring to a simmer and season with sage, salt and pepper. Return the veal to the casserole.
- Drain mushrooms, reserving the liquid. Cut off any tough stems. Add mushrooms and reserve liquid to the casserole. Cover and simmer over low heat until the veal is tender, about one-and-a-half hours. Taste for seasonings. Stir in enough of the tomato paste to lightly thicken the sauce. Continue cooking, uncovered, 15 minutes longer, then check seasonings again.
- Transfer to a serving dish and garnish with chopped parsley.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 743 milligrams, Sugar 3 grams
VEAL, CARROT AND CHESTNUT RAGOûT
Categories Nut Vegetable Stew High Fiber Dinner Meat Veal Carrot Fall Chestnut Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Using small sharp knife, cut an X in each chestnut. Place in roasting pan. Bake until tender and shells loosen, about 35 minutes. Cool slightly. Remove hard shell and papery brown skin from each nut. Set nuts aside.
- Pat veal pieces dry with paper towels. Sprinkle with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add veal to pot and cook until brown on all sides, about 10 minutes. Using slotted spoon, transfer veal to large bowl.
- Heat 2 tablespoons oil in same pot. Add onion, garlic and bay leaf. Reduce heat to medium; cover and cook until onion is tender, stirring occasionally, about 5 minutes. Stir in broth and wine. Add veal and any accumulated juices from bowl. Bring to boil. Reduce heat. Cover; simmer 45 minutes, stirring occasionally.
- Add carrots to stew. Cover and cook until carrots are almost tender, about 25 minutes. Uncover and cook until meat is very tender and liquid is reduced to thin sauce consistency, about 25 minutes longer. Stir in nuts and sage. Simmer until nuts are heated through, about 3 minutes. Discard bay leaf. Transfer ragout to bowl.
RAGOUT OF VEAL WITH MUSHROOMS MARSALA
This flavorful recipe for veal was given to me by a friend years ago. I serve it on rice or egg noodles, good with either one.
Provided by MizzNezz
Categories Veal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- On high heat brown veal in 1 T each oil and butter; set aside.
- To hot pan add remaining oil and butter.
- On med heat cook onion, mushrooms and thyme for 4 minutes.
- Add Marsala.
- Stir in soup, water, paprika, salt and pepper.
- Return veal and juices accumulated to pan.
- Reduce heat to low, cover and simmer for 1 hour,, stirring occasionally.
- Uncover and simmer for 20 minutes more, until veal is very tender and sauce has thickened to desired consistency.
Nutrition Facts : Calories 617.6, Fat 28.9, SaturatedFat 10.5, Cholesterol 154.8, Sodium 1029.6, Carbohydrate 17, Fiber 1.9, Sugar 5.6, Protein 36.8
More about "veal with mushroom sage ragoût recipes"
ZURICH-STYLE VEAL AND MUSHROOM RAGOUT | RECIPE
From kitchenstories.com
4.5/5 (45)Calories 670 per servingCategory Main
- In a large frying pan, melt clarified butter over high heat, then add veal to the pan. Sear until browned, remove from pan, and set aside.
- Add shallots and mushrooms to the pan, turn down heat to medium, and sauté for approx 5 min. Meanwhile, mix white wine, heavy cream, beef stock, and starch, and add to the pan. Stir until thickened slightly and heated through. Add meat back into pan and let simmer for approx. 2 min.
- Season with salt, pepper, and lemon juice to taste. Garnish with chopped parsley and serve with spaetzle. Enjoy!
ZURICH-STYLE VEAL WITH CREAMY MUSHROOM SAUCE AND …
From eatlittlebird.com
VEAL OR CHICKEN RAGU WITH MUSHROOMS AND MARSALA
From rachaelrayshow.com
VEAL ROLL WITH MUSHROOMS, CHEDDAR AND SAGE | CASTELLO
From castellocheese.com
VEAL RAGOUT – MEAT & POULTRY ONTARIO
From meatpoultryon.ca
VEAL WITH MUSHROOM-SAGE RAGOûT RECIPE | EPICURIOUS
From epicurious.com
Servings 2Author Condé Nast
VEAL WITH SAGE AND PROSCIUTTO - MORE.CTV.CA
From more.ctv.ca
VEAL ROLL WITH MUSHROOMS, CHEDDAR AND SAGE | CASTELLO
From castellocheese.com
VEAL RAGU - GORDON RAMSAY RESTAURANTS
From gordonramsayrestaurants.com
SPAGHETTI WITH VEAL LIVER RAGOUT - BOSSKITCHEN.COM
From bosskitchen.com
VEAL AND MUSHROOM RAGOUT RECIPE - RECIPELAND.COM
From recipeland.com
VEAL RECIPES: VEAL RAGOUT WITH CEPES AND SAGE
From veal-recipes.blogspot.com
VEAL AND MUSHROOM RAGOUT - BIGOVEN.COM
From bigoven.com
VEAL RAGOUT WITH MUSHROOM SAUCE - RECIPE - COOKS.COM
From cooks.com
VEAL WITH LEMON AND MUSHROOMS RECIPE - THE SPRUCE EATS
From thespruceeats.com
VEAL WITH MUSHROOM-SAGE RAGOUT - BIGOVEN.COM
From bigoven.com
RECIPE: VEAL AND MUSHROOM RAGOUT
From mealsteps.com
VEAL AND MUSHROOM RAGOUT RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
TABASCO BUTTER STUFFED VEAL CUTLET WITH MUSHROOM RAGOUT AND …
From veal.org
MUSHROOM AND VEAL RAGOUT RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
RECIPES/VEAL-WITH-MUSHROOM-SAGE-RAGOUT-209.JSON AT MASTER ...
From github.com
VEAL RAGOUT | RECIPE IN 2022 | RAGOUT, RAGOUT RECIPE, VEAL
From pinterest.ca
ROASTED VEAL RACK WITH MUSHROOMS - QUEBEC VEAL
From veauduquebec.com
VEAL RAGOUT WITH SHIITAKE MUSHROOM - DINING AND COOKING
From diningandcooking.com
VEAL RAGOUT WITH MUSHROOMS AND ONIONS (BLANQUETTE DE VEAL) …
From eatsmarter.com
RAGOUT OF VEAL RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
GRILLED VEAL CHOPS WITH MUSHROOM RAGOUT {VIA FEEDING ANDY}
From pinterest.ca
ASTRAY RECIPES: VEAL RAGOUT
From astray.com
PASTA WITH SAGE AND VEAL RAGOUT - BOSSKITCHEN.COM
From bosskitchen.com
RECIPES FOR VEAL RAGOUT
ROAST RACK OF VEAL WITH MUSHROOM RAGU - WHO DOES THE DISHES
From whodoesthedishes.com
ASTRAY RECIPES: VEAL RAGOUT WITH RED PEPPER
From astray.com
PAN ROASTED VEAL CHOPS WITH SAGE AND MUSHROOMS RECIPE
From foodnewsnews.com
VEAL RAGOUT WITH CARAWAY SEEDS RECIPE BY CHEF.GONZALO | IFOOD.TV
From ifood.tv
VEAL CHOPS & SAGE-BALSAMIC SAUCE & WARM MUSHROOM SALAD …
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love