Vealsupreme Recipes

VEAL CUTLETS SUPREME

Veal Cutlets Supreme image

This dish has been in the family for years and is still one of our favorites. Guests love it and usually ask for the recipe. -Irene Bruntz, Grand Rapids, Michigan

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12

Ingredients

6 veal cutlets (1/2 inch thick)
2 garlic cloves, minced
1 teaspoon salt, divided
1/4 teaspoon pepper
4 tablespoons butter, divided
2 medium onions, chopped
3/4 pound sliced fresh mushrooms
3 tablespoons crushed butter-flavored crackers
1 cup heavy whipping cream
3/4 cup dry white wine or chicken broth
2 tablespoons minced fresh parsley
3/4 cup shredded cheddar cheese

Steps:

Preheat oven to 350°. Sprinkle veal with garlic, 1/2 teaspoon salt and pepper. In a large skillet, brown veal in 2 tablespoons butter on both sides. Transfer to a greased 13x9-in. baking dish., In the same skillet, saute onions and mushrooms in remaining butter until tender. Stir in cracker crumbs, cream, wine or broth and remaining salt; cook and stir until mixture comes to a boil. Stir in parsley; pour over veal. , Cover and bake 20 minutes. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted.

Nutrition Facts : Calories 551 calories, Fat 41g fat (22g saturated fat), Cholesterol 184mg cholesterol, Sodium 664mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 31g protein.

BRAISED VEAL SHOULDER

Braised Veal Shoulder image

Provided by Michael Symon : Food Network

Categories main-dish

Time 4h4m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 veal shoulder
2 tablespoon paprika
2 tablespoon ground chipotle powder
1 tablespoon cinnamon
1 tablespoon ground cumin
4 ounces butter
2 Vidalia onions, cut into large dice
2 organic carrots, cut into large dice
1 bulb celery root, cut into large dice
4 ounces flour
3 quarts chicken stock
3 quarts whole milk

Steps:

Dry rub veal shoulder with spices and let sit in the refrigerator for 24 hours.
Preheat oven to 325 degrees F.
Heat butter in roasting pan over medium heat. Add veal shoulder and brown on all sides. Remove from pan. Add vegetables and cook until tender. Add flour to make roux. Whisk in your liquid and add veal shoulder. Bring to simmer on top of stove and cover with foil. Cook in the oven for 3 hours.
Remove veal and puree sauce until smooth. Slice veal and coat with sauce to serve.

VEAL STEW

Veal Stew image

Provided by Marian Burros

Categories dinner, one pot, main course

Time 1h10m

Yield 4 to 6 cups

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 1/2 pounds boneless veal, cut in 1/4-inch cubes
1 1/2 cups onions, diced small
2 cups peeled, seeded tomatoes, diced small
1 cup carrots, diced small
2 tablespoons chopped dill
1 tablespoon chopped cilantro
1/2 cup chopped scallions
Salt and freshly ground pepper

Steps:

Heat oil in large skillet over moderate heat. Add veal and cover. Cook slowly, stirring occasionally, until veal browns lightly and becomes almost tender.
Add onions, tomatoes, carrots and 1 tablespoon dill. Cook uncovered over low heat, stirring occasionally, until vegetables are tender. Add remaining 1 tablespoon dill, cilantro, scallions, salt and pepper. Cook 5 to 7 minutes longer, or until well blended.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 4 grams, Sodium 500 milligrams, Sugar 2 grams

VEAL SUPREME

Veal Supreme image

Number Of Ingredients 12

Ingredients

2 pounds veal stew meat
4 to 5 tablespoons butter or margarine
1 (10 1/2-ounce) can cream of mushroom soup condensed
1 onion large, thinly sliced
1/2 pound mushrooms sliced
1/2 cup water
1/2 cup sherry
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon black pepper
1/2 to 1 cup sour cream
salt
white rice or Hot cooked noodles

Steps:

Preheat oven to 350°. In a 10-inch skillet over medium-high heat, brown a third of the meat at a time in 2 tablespoons of the butter or margarine, adding more butter or margarine as needed. Transfer meat to a Dutch oven or a 2 1/2-quart baking dish. Spoon soup over meat set aside.In the same skillet, sauté onion in remaining butter or margarine until limp. Add mushrooms and sauté for 2 minutes. Transfer onions and mushrooms to baking dish.Add water, sherry, Worcestershire sauce and pepper to skillet. Over medium-high heat, cook and scrape to loosen any browned bits from bottom of skillet. Pour over meat. Stir to blend sauce. Cover and bake for 45 minutes. Stir. Bake, uncovered, 30 minutes longer. Stir in sour cream and bake 10 minutes longer or until heated through (do not boil). Add salt if desired. Serve over noodles or rice.

Nutrition Facts : Nutritional Facts Serves

VEAL SUPREME

Veal Supreme image

An old recipe my mom made for us as kids. She also made it for special occasions. I grew up loving this recipe and still enjoy making it for my family. Comfort food and so easy!

Provided by KAS in MN

Categories Rice

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs ground veal (or ground beef)
1 medium onion, chopped
1 cup celery, chopped
1/2 cup rice, uncooked
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of mushroom soup
2 cups water
3 tablespoons soy sauce
1 (8 ounce) can mushrooms

Steps:

Saute onions and celery.
Put onions and celery in a bowl, set aside.
Brown meat.
Add all ingredients together, rice and water last.
Bake uncovered in 350 degree oven for 1 1/2 hours.

SWISS VEAL SUPREME (ESCALOPE DE VEAU CORDON BLEU)

Swiss Veal Supreme (Escalope De Veau Cordon Bleu) image

Went through some of my mom's cookbook collection. This was adapted from BH&G Meal with a Foreign Flair published in 1963!

Provided by JackieOhNo

Categories Ham

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb veal, round 1/2-inch thick
4 thin slices boiled ham
8 small slice swiss cheese
1/2 cup all-purpose flour
1 slightly beaten egg
1/4 cup milk
1 cup fine dry breadcrumb
1/4 cup butter or 1/4 cup margarine
white wine (optional)
watercress (to garnish)

Steps:

Cut veal in 8 pieces; pound very thin, about 1/8-inch thick. Top each of 4 pieces with 1 ham slice and 2 cheese slices (trim cheese and ham to be slightly smaller than veal slices). Top with remaining veal slices and press edges together to seal. Dip in flour, then in a mixture of the egg and milk, and last in the bread crumbs.
Melt butter in 12-inch skillet. Add meat and cook, over medium heat, about 10 minutes or until golden brown, turning once.
Remove to warm platter. If desired, deglaze pan with some white wine and pour over meat. Garnish with water cress.

Nutrition Facts : Calories 456.2, Fat 22.5, SaturatedFat 11.5, Cholesterol 172.1, Sodium 417.5, Carbohydrate 32.2, Fiber 1.6, Sugar 1.8, Protein 29.4

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