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.
SWISS-STYLE VEAL AND MUSHROOMS
Do you wish dinner could be ready when you got home? It takes just 10 minutes to fix it in the morning, then the slow cooker lets you forget it while it cooks all day.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 7h15m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 651.2 calories, Carbohydrate 59.9 g, Cholesterol 227.8 mg, Fat 21.4 g, Fiber 4.9 g, Protein 53.1 g, SaturatedFat 9.5 g, Sodium 1002.6 mg, Sugar 3.8 g
ROSEMARY AND GARLIC VEAL CHOPS WITH GRILLED MUSHROOM RELISH AND GRILLED ARTICHOKES
Steps:
- Veal Chops: Combine oil, rosemary, garlic and zest in a large shallow baking dish. Add the veal chops and turn to coat. Cover and marinate in the refrigerator at least 4 hours or up to 8 hours. Preheat grill. Remove chops from marinade and season with salt and pepper to taste. Grill chops, turning once until the centers are slightly pink, (registers 150 internal temperature), about 15 to 17 minutes.
- Mushrooms: Brush mushrooms and onions with olive oil and season with salt and pepper to taste. Grill each for 10 to 15 minutes, turning occasionally until just cooked through. Remove from the grill and cut into 1/2-inch pieces. Place in a bowl with the tomatoes, thyme. Drizzle in the vinegar and oil, mix well and season with salt and pepper to taste.
- Braised and Grilled Artichokes: Place the olive oil, vinegar, wine, and garlic in a large saute pan and place on the side burner of the grill and bring to a simmer. Drain the artichokes and add, cut side down in a single layer in the pan. Bring the mixture to a boil, reduce the heat and cover the pan. Cook until barely tender, about 12 minutes. Remove the artichokes from the pan, season with salt and pepper and grill for 4 to 5 minutes until lightly golden brown on both sides.
VEAL WITH ARTICHOKES & MUSHROOMS
This is a quick and elegant meal that is tasty as well. You can't beat that. Prep and cook times are approximate.
Provided by keen5
Categories Veal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In 9" pie pan stir together flour, 1/4 cup of Parmesan cheese, 1/4 tsp.
- salt and pepper.
- Dip cutlets in eggs; lightly coat both sides of cutlets with flour mixture.
- In 10" skillet, melt butter over medium heat until sizzling; stir in 2 tsp.
- lemon juice.
- Place 3 cutlets in melted butter and lemon juice; fry until browned (3 min. on each side).
- Remove cutlets to serving platter; keep warm.
- Repeat with remaining cutlets.
- In same skillet with drippings and brown particles, stir in whipping cream.
- Add remaining ingredients, except parsley.
- Cook over medium heat, stirring occasionally, until sauce is slightly thickened and artichokes are heated through (4 to 6 min.).
- Stir in parsley.
- Serve over cutlets.
Nutrition Facts : Calories 226.8, Fat 18.6, SaturatedFat 11, Cholesterol 123.1, Sodium 389.9, Carbohydrate 9.6, Fiber 2, Sugar 0.7, Protein 6.9
VEAL WITH ARTICHOKES
Make and share this Veal With Artichokes recipe from Food.com.
Provided by -------
Categories Veal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy skillet, saute garlic in oil.
- Dust veal with seasoned flour.
- Brown in oil.
- Add tomatoes, sherry, & oregano.
- Stir until mixture is hot.
- Add frozen artichokes.
- Cover & simmer 45-60 minutes.
- Serve with steamed rice.
VEAL SWEETBREADS PICCATA WITH ARTICHOKES
Steps:
- To prepare the sweetbreads, place them in a nonreactive baking dish or large bowl and pour the milk over them, adding more if necessary to cover. Cover the dish with plastic wrap and place the sweetbreads in the refrigerator to soak overnight. Drain the sweetbreads and discard the milk. Rinse the sweetbreads under cool water and pat them dry with paper towels.
- Heat the olive oil in a large saucepan over medium-high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the onion, fennel, and celery, and season with salt and sauté, stirring often, until the vegetables begin to soften, 3 to 5 minutes. Increase the heat to high, add the wine, vinegar, and peppercorns, and bring the liquid to a boil and boil until it reduces by half, about 15 minutes. Add the sweetbreads and add enough water to just cover. Place a large paper coffee filter or a piece of cheesecloth on the surface to keep the sweetbreads submerged and heat until you see the first few bubbles start to rise up from the surface. Reduce the heat to medium and simmer until an instant-read thermometer inserted into one of the sweetbreads registers 120°F to 125°F, removing the smaller sweetbreads from the liquid to the colander as they become done, 5 to 10 minutes.
- Meanwhile, fill a large bowl with ice water and place a colander in the sink. Place a wire cooling rack inside a baking sheet. Plunge the sweetbreads in the ice water for 1 minute to cool completely. Lift the sweetbreads out of the ice water, pat dry with paper towels, and place them on the wire rack. Cover the baking sheet with plastic wrap and place a heavy baking dish on top of the sweetbreads and a bag of beans or a can of tomatoes on the dish to weigh it down. Place the weighted sweetbreads in the refrigerator for 1 to 2 hours.
- To finish and serve the sweetbreads, adjust the oven rack to the middle position and preheat the oven to 350°F.
- Cut the artichokes in half crosswise at the stem. Thinly slice the stems lengthwise and place them in a bowl. Break apart the artichoke leaves to separate them and drop them into the bowl.
- Remove the weights and the plastic wrap from the sweetbreads and discard the plastic. Use a small, sharp knife to cut away and discard any knotty pieces or silver skin from the sweetbreads. Cut the sweetbreads into 2- to 3-inch segments. Pat the sweetbreads dry with paper towels and season all over with salt and pepper.
- Heat the grapeseed oil in a large sauté pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes. Sear the sweetbreads in the oil until they are deep brown and crisp all over, about 4 minutes, turning them to cook all sides. Remove the sweetbreads to a baking sheet or a large plate and place them in the oven to heat through, about 3 minutes, while you make the sauce. Wipe the pan out with paper towels and add the olive oil and garlic. Season the garlic with salt and sauté over medium-high heat for 2 to 3 minutes, stirring constantly to prevent it from browning, until it softens slightly and becomes fragrant. Add the wine, caperberries, red pepper flakes, sugar, and 1 teaspoon of salt, and cook, stirring often, until the liquid has burned off, the garlic is golden brown, and the sugar left in the pan begins to caramelize around the sides, about 8 minutes. Add the chicken stock, increase the heat to high, and bring it to a boil. Stir in the artichokes and butter, and cook, stirring occasionally, until the liquid reduces by half and the sauce thickens slightly, about 12 minutes. Turn off the heat. Drizzle the lemon juice into the pan, add the parsley, and stir to incorporate into the sauce.
- Remove the sweetbreads from the oven. Use a slotted spoon to strain the artichoke leaves out of the liquid and spread them out in a circle about 6 inches diameter in the center of four plates, dividing them evenly. From here, building each serving in two layers, place a few leaves of cavolo nero on top of each serving of artichoke leaves. Nestle half of the sweetbreads on top of the cavolo, dividing them evenly, drizzle with half of the sauce, dividing the sauce evenly and leaving the caperberries in the pan. Build the second layer, starting with a few of the cavolo leaves, the remaining sweetbreads, and topped with a drizzle of the sauce, using all of the ingredients in the second layer. Nestle the caperberries and zested strips of lemon around and on top of the sweetbreads, and serve.
- suggested wine pairing
- Greco di Tufo (Campania)
VEAL SCALLOPS WITH LEMON AND ARTICHOKES
Steps:
- Dredge the veal in the flour, shaking off the excess. In a large heavy skillet heat the oil and 2 tablespoons of the butter over moderately high heat until the foam subsides, in the fat sauté the veal in batches for 45 seconds on each side, or until it is golden, transferring it as it is cooked to a heated platter, and keep it warm. To the skillet add the lemon juice and the broth and simmer the mixture, stirring and scraping up the brown bits, for 2 minutes. Strain the mixture through a fine sieve into a small saucepan, add the artichokes, and simmer the sauce for 2 minutes. Remove the pan from the heat, swirl in the remaining 1 tablespoon butter, and season the sauce with salt and pepper. Divide the veal among 4 heated plates and nap it with the sauce.
LEMON VEAL, WITH ARTICHOKE HEARTS
Provided by Moira Hodgson
Categories dinner, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Trim the veal into one-and-a-half-inch cubes. Dredge lightly with flour.
- Heat the oil and butter in a large casserole about 12 inches in diameter. Brown the veal pieces. Add the onion and one garlic clove, minced, thyme, one-half cup chicken stock and white wine. Cover and simmer for 45 minutes.
- Add the carrots and artichoke hearts and cook until almost tender. If necessary at this point add more stock. Add the mushrooms and cook 15 minutes more.
- In a small bowl beat the egg yolk. Crush the remaining clove of garlic with a mortar and pestle, adding a little salt. Add the egg yolk and beat with a fork. Pour in lemon juice and mix thoroughly. Ladle a spoonful of the cooking juices from the casserole into the egg mixture. Mix well. Add the mixture to the casserole and cook over very low heat for a minute, stirring. Do not overheat or the mixture will curdle.
- Remove from heat, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 985 milligrams, Sugar 9 grams, TransFat 0 grams
More about "vealwithartichokesmushrooms recipes"
ROASTED VEAL CHOPS WITH ARTICHOKES RECIPE - FOOD …
From foodrepublic.com
20 CREATIVE RECIPES FOR LEAN, TENDER VEAL - THE SPRUCE EATS
From thespruceeats.com
VEAL PICCATA WITH ARTICHOKES & SPINACH - SOBEYS INC.
From sobeys.com
10 BEST VEAL MARSALA WITH MUSHROOMS RECIPES | YUMMLY
From yummly.com
VEAL CHOP WITH ARTICHOKES AND NEW POTATOES - ERECIPE
From erecipe.com
ZURICH-STYLE VEAL AND MUSHROOMS - RICARDO
From ricardocuisine.com
5/5 (22)Calories 310 per servingCategory Main Dishes
VEAL MADEIRA WITH ARTICHOKE HEARTS RECIPE - THE …
From reluctantgourmet.com
Reviews 1Servings 3Cuisine ItalianCategory Main Course
VEAL CHOPS WITH MUSHROOMS - CATELLI BROTHERS
From catellibrothers.com
VEAL ESCALOPES WITH MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
VEAL WITH ARTICHOKE HEARTS | MRFOOD.COM
From mrfood.com
VEAL SCALLOPINI WITH MUSHROOMS AND ARTICHOKES IS WHAT'S FOR DINNER
From parade.com
VEAL MARSALA WITH MUSHROOMS & SHALLOTS | ANNABEL KARMEL
From annabelkarmel.com
VEAL CUTLETS WITH SAUTEED BABY ARTICHOKES RECIPE - BON APPéTIT
From bonappetit.com
VEAL WITH PEPPERS AND MUSHROOMS - CARIBBEAN GREEN LIVING
From caribbeangreenliving.com
VEAL STEW WITH MUSHROOMS & ARTICHOKES RECIPE - CUISINART.COM
From cuisinart.com
VEAL & ARTICHOKE STEW - ITALIAN FOOD FOREVER
From italianfoodforever.com
VEAL WITH ARTICHOKES AND WILD MUSHROOMS | EMERILS.COM
From emerils.com
VEAL CHOPS WITH MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
VEAL CHOPS WITH WILD MUSHROOMS - VEAL – DISCOVER DELICIOUS
From veal.org
VEAL WITH ARTICHOKES & MUSHROOMS RECIPE - COOKEATSHARE
From cookeatshare.com
VEAL SHANKS WITH MUSHROOMS, SLOW COOKER - THYME FOR COOKING
From thymeforcookingblog.com
10 BEST VEGAN ARTICHOKE RECIPES | YUMMLY
From yummly.com
SAUTEED VEAL MEDALLIONS WITH ARTICHOKE HEARTS RECIPE
From foodreference.com
VEAL SCALLOPINI WITH ARTICHOKES RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
VEAL WITH ARTICHOKES & MUSHROOMS - RECIPE | COOKS.COM
From cooks.com
VEAL ROAST WITH ARTICHOKES | JACQUES PéPIN TODAY'S GOURMET | KQED
From youtube.com
VEAL SHANK RECIPE WITH SLOW COOKER - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
VEAL MILANESE WITH ARTICHOKES - DELALLO
From delallo.com
VEAL SWEETBREADS & WILD MUSHROOMS - LIFE IN THE FOOD LANE
From lifeinthefoodlane.blog
VEAL WITH ARTICHOKES AND TOMATOES - CLASSIC-RECIPES
From classic-recipes.com
VEAL STEW WITH MUSHROOMS AND ARTICHOKES RECIPE - CUISINART.COM
From cuisinart.com
PAN-FRIED VEAL CHOPS WITH MUSHROOMS AND CILANTRO RECIPE
From foodandwine.com
PAN SEARED VEAL CHOPS - DISCOVER DELICIOUS
From veal.org
VEAL FRANCESE WITH ARTICHOKE HEARTS | COOKSTR.COM
From cookstr.com
VEAL MEDALLIONS WITH FRESH TOMATOES, SHALLOTS AND ASPARAGUS
From ricardocuisine.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