Beths Veal Vermouth With Mushrooms Recipes

VEAL SCALOPPINI WITH WINE, MUSHROOM AND GREEN OLIVE

Steps:

• Place pasta water on to boil and cook linguini 8 minutes, to al dente in salted water. Drain and reserve. Keep warm.
• Preheat a large, heavy skillet over medium to medium high heat. Add 1 turn of the pan or 1 tablespoon extra virgin olive oil and the pancetta or bacon. Cook pancetta or bacon 1 to 2 minutes alone, then add onions and cook another 2 or 3 minutes. Add mushrooms to the pan and cook together with the onions 3 to 5 minutes.
• Season veal strips with salt and pepper. In a second skillet preheated over medium high heat, add 1 1/2 turns of extra-virgin olive oil and 1 clove smashed garlic. Quick-fry half of the veal searing each side of the strips 1 to 2 minutes. Transfer cooked veal strips and garlic to a plate and repeat. Add all of the cooked strips and garlic to the onions and mushrooms then add wine to the pan and lift up all of the drippings. Cook wine down to evaporate the alcohol about 2 to 3 minutes. Stir olives and parsley into veal and mushrooms. Serve portions of veal, mushrooms and green olives on a bed of hot linguini tossed with a drizzle of extra-virgin olive oil, butter and grated cheese.

VEAL CHOPS WITH MUSHROOMS

Steps:

• heat oil in skillet, add chops, season and saute about 5 mins per side until cooked through.
• remove to plate and keep warm.
• toss mushrooms in flour, add to pan.
• add chicken stock cook a few minutes until thickened.
• add cream, nutmeg and salt& pepper to taste.
• spoon sauce over chops, serve.

VEAL SCALOPPINE WITH MUSHROOMS BORDELAISE

Steps:

• Pound the scaloppine on a flat surface with a flat mallet. Do not break the tissues. Set aside.
• Slice the mushrooms thinly. There should be about five cups. Set aside.
• Heat the olive oil in a large skillet. When it is hot and almost smoking, add the mushrooms. Cook over moderately high heat until the mushrooms give up their liquid. Cook until the liquid evaporates and the mushrooms are browned. Set aside.
• Heat the peanut oil in a heavy skillet. Dredge the scaloppine in flour seasoned with pepper. Cook the scaloppine, a few at a time, on both sides until lightly browned, about 45 to 60 seconds on each side. As they are cooked transfer them to a warm platter.
• Pour off the oil from the skillet in which the scaloppine cooked. Add the butter and when it is hot, add the mushrooms. Cook briefly, shaking the skillet and turning the mushrooms. Add the shallots and cook briefly, stirring. Add the wine and cook, stirring to dissolve the brown particles that cling to the bottom of the skillet. Pour the mushrooms over the veal and serve sprinkled with chopped parsley.

VEAL SCALLOPS IN VERMOUTH

Steps:

• Flatten meat with a wooden mallet or meat cleaver until it is very thin.
• Cut into serving pieces.
• Sprinkle with salt and pepper and dredge with flour.
• Heat butter and salad oil in a skillet.
• Add chopped onion.
• Add veal scallops and brown lightly on both sides.
• Add sweet vermouth.
• Cover skillet and simmer about 5 minutes.
• Stir in tomato paste, mace and enough boiling water to make a smooth thick sauce.
• Heat well and serve with lemon quarters, rice pilaf, garlic string beans or creamed spinach.

BETH'S VEAL VERMOUTH WITH MUSHROOMS

Steps:

• Flatten veal to 1/4 of an inch thick.
• Cut into 2 inch squares and coat with flour.
• Melt butter in a skillet and sauté veal pieces, a little at a time, until golden brown on both sides.
• Return all meat and the garlic to the skillet and heap mushrooms on top.
• Sprinkle with salt, pepper, and lemon juice. Pour on vermouth.
• Cover and cook over low heat for 20 minutes or until veal is fork tender.
• Add more vermouth if needed.
• Sprinkle with parsley just before serving.