Roasted Veal Chops With Mushrooms And Madeira Recipes

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VEAL CHOPS WITH CREAMY MUSHROOM SAUCE AND MASHED POTATOES



Veal Chops with Creamy Mushroom Sauce and Mashed Potatoes image

Pork chops can be substituted for the veal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 14

3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
4 veal chops, with rib bone in
1 medium onion, diced
2 cloves garlic, minced
1 pound wild mushrooms, cleaned and sliced
1/4 cup dry white wine, or cognac
2 cups Homemade Chicken Stock Homemade Chicken Stock, or low-sodium canned
1 cup heavy cream
Salt and freshly ground black pepper
2 pounds Yukon Gold potatoes, peeled and cut into large pieces
3/4 cup milk
Freshly ground black pepper
Mesclun greens, for garnish

Steps:

  • Heat 1 tablespoon butter and the oil in a large saute pan over medium-high heat. Add veal chops, and sear until golden, 5 to 6 minutes per side. Transfer to a plate, and keep warm.
  • Add the onion and garlic to the pan, and saute until softened, about 5 minutes. Add the mushrooms, and cook, tossing occasionally, until they have released all of their juices and most of the liquid has evaporated. Add the wine, and cook, scraping up any browned bits from the bottom of pan with a wooden spoon, until the liquid has evaporated, about 2 minutes. Stir in the stock and cream, return chops to pan, and bring to a boil. Reduce heat, cover, and simmer gently 30 minutes. Continue cooking, uncovered, until meat is very tender and sauce has thickened, 20 to 25 minutes. Season with salt and pepper.
  • Meanwhile, place potatoes in a large saucepan of cold, salted water, and bring to a boil. Reduce heat, and simmer gently until tender, about 15 minutes. Drain; pass potatoes through a potato ricer, and return to saucepan. Stir in the remaining 2 tablespoons butter and the milk, and season with salt and pepper. Cover, and set aside until ready to serve.
  • Pour warm sauce over the chops and mashed potatoes, and serve with greens on the side.

VEAL AND MUSHROOMS WITH MADEIRA SAUCE



Veal and Mushrooms With Madeira Sauce image

Make and share this Veal and Mushrooms With Madeira Sauce recipe from Food.com.

Provided by Oolala

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb veal, pounded thin
1/2 cup flour, to coat veal
3 tablespoons butter, may need more
salt, to taste
pepper, to taste
1/2 lb mushroom, sliced
3 tablespoons butter
1/2 cup beef bouillon
1/2 cup madeira wine
1/4 cup sherry wine

Steps:

  • Saute veal that has been coated with flour in 3 tablespoons melted butter, adding salt and pepper. Cook turning once.
  • Remove from skillet and keep warm.
  • Melt 3 tablespoons butter and add mushrooms and stir and cook 2-3 minutes. Add broth. Madiera, and sherry. Stir and cook.
  • Add the veal and cook 5-10 minutes covered.

ROASTED VEAL CHOPS WITH MUSHROOMS AND MADEIRA



ROASTED VEAL CHOPS WITH MUSHROOMS AND MADEIRA image

Categories     Beef     Mushroom     Vegetable     Fry     Roast     Dinner

Yield 2 servings

Number Of Ingredients 15

1 cup rich beef stock (2x strength)
1/2 cup water
4 baby turnips, peeled
4 baby carrots, peeled
4 pearl onions, peeled
2 garlic cloves, peeled
2 veal rib chops (3/4 lb. each, cut 1.25 inches thick)
Salt and freshly ground white pepper
Pinch of ground cloves
Pinch of freshly grated nutmeg
3 T unsalted butter, sectioned
1/2 lb. oyster mushrooms, caps quartered
1/4 lb. shiitake mushrooms, caps quartered
1/2 C Madeira
2 T coarsely chopped flat leaf parsley

Steps:

  • In a small saucepan, bring the beef stock and water to a boil. Add the turnips, carrots, pearl onions and garlic, reduce the heat to low and cover. Simmer until the vegetables are tender, transferring them to a plate as they are done, 8 to 10 minutes. Reserve the garlic cloves and the broth. Preheat the oven to 400 F. Season the veal chops with salt and white pepper and the cloves and nutmeg. Melt 1 T butter in a large skillet. Add the veal chops and pearl onions and cook over moderately high heat, turning once, until the chops and onions are nicely browned, about 8 minutes. Return the onions to the plate with the other vegetables and transfer the veal chops to a rimmed baking sheet. Roast the chops in the oven until pink in the center, about 10 minutes. Meanwhile, melt 1 T of the butter in the skillet. Add the mushrooms, season with salt and white pepper and cook over moderate heat, without stirring, until browned on the bottom, about 4 minutes. Stir in 1/4 C of the Madeira, cover and cook over low heat until the mushrooms are tender, about 4 minutes. Add the remaining 1/4 C Madeira and cook over moderately high heat for 2 minutes longer. Transfer the veal chops to dinner plates and keep warm. Pour any veal roasting juices into the mushrooms. Add the vegetables and the reserved broth and garlic and simmer over low heat until warmed through, about 1 minute. Remove from the heat and swirl in the remaining 1 T butter and season with salt and white pepper. Pour the sauce and vegetables over the veal chops, sprinkle with chopped parsley and serve.

VEAL CHOPS WITH MORELS



Veal Chops With Morels image

Provided by Craig Claiborne

Categories     dinner, for one, main course

Time 1h30m

Yield 1 serving

Number Of Ingredients 12

10 dried morels, available in fine food shops
1 loin veal chop, about 1/2 pound
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons plus 1 teaspoon butter
2 teaspoons finely chopped shallots
1 teaspoon fresh lemon juice
2 tablespoons dry white wine
1/4 cup heavy cream
1 teaspoon Madeira wine or dry Sherry
1 tablespoon flour
1/4 cup fresh or canned chicken broth

Steps:

  • Put morels in a small mixing bowl and add hot water to cover. Let stand 30 minutes or longer. Drain the mushrooms and pat dry.
  • Sprinkle chop with salt and pepper and set aside.
  • Heat one tablespoon of the butter in a saucepan and add shallots. Cook briefly, stirring, and add the mushrooms. Cook, stirring, about 2 minutes. Add lemon juice and cover. Cook about 3 minutes.
  • Add half the white wine, cover and cook 5 minutes. Add the cream, cover and cook about 15 minutes. Add salt and pepper and the Madeira wine. Swirl in 1 teaspoon butter. Set aside.
  • Dredge chop in flour and shake off excess.
  • Heat remaining 1 tablespoon butter in a small skillet and add the chop. Cook over moderately high heat until browned on one side, about 5 minutes.
  • Turn the chop and cook about 15 minutes. Transfer chop to a warm platter.
  • Pour off most of the fat from skillet and add remaining tablespoon of white wine. Stir to dissolve the brown particles that cling to bottom of the skillet. Add chicken broth and cook over relatively high heat until liquid is reduced by half. Spoon mushroom sauce into the skillet and stir to blend. Bring to a boil and add the chop. Turn the chop in the sauce.
  • Serve chop with the sauce spooned over and with fine buttered noodles as accompanying dish.

ROASTED VEAL CHOP WITH MORELS



Roasted Veal Chop with Morels image

Provided by Jean Jacques Rachou

Categories     Milk/Cream     Mushroom     Roast     Quick & Easy     Dinner     Veal     Fall     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 12

1 1/2 cups boiling water
1 1/4 ounces dried morels (about 1 1/3 cups)
2 (1 1/3-inch-thick) veal rib chops
1 tablespoon vegetable oil
1 1/2 tablespoons unsalted butter
1 garlic clove, smashed
1 thyme sprig
1 tablespoon finely chopped shallot
2 tablespoon Cognac
2/3 cup crème fraîche
1/2 tablespoon chopped chives
1 teaspoon chopped tarragon

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Pour boiling water over morels in a small bowl and soak until morels are softened, about 30 minutes. Transfer morels with a slotted spoon to a medium-mesh sieve set over a bowl. Press on morels with back of spoon to remove excess liquid (be careful not to squeeze out all the moisture), then add to soaking liquid and reserve. Rinse morels to remove any grit. Reserve morels and liquid separately, allowing liquid to settle.
  • While morels soak, let veal chops stand at room temperature 30 minutes.
  • Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total). Heat an ovenproof 12-inch heavy skillet (not nonstick) over medium-high heat until hot. Add oil and heat until smoking, then add veal chops and sear underside well, 2 to 3 minutes. Turn chops over and sear 1 minute.
  • Add butter, garlic, and thyme to skillet and baste veal with melting butter. Transfer skillet to oven and cook, basting every few minutes, until an instant-read thermometer inserted horizontally into center of chop registers 130 to 135°F for medium-rare, 10 to 15 minutes.
  • Transfer chops to a plate to rest. Discard garlic and thyme, keeping juices and fat in skillet, and return to burner over medium-high heat. (Handle will be very hot.) Add morels and sauté 1 minute. Add shallot and sauté 1 minute.
  • Remove from heat briefly and add Cognac, then return to heat and deglaze, stirring and scraping up brown bits, until most of liquid has evaporated. Slowly pour in reserved soaking liquid, being careful to leave last tablespoon (containing sediment) in bowl. Add meat juices from plate and boil until liquid has reduced to about 1/3 cup.
  • Stir in crème fraîche, swirling to incorporate, and boil until morels are lightly coated and liquid is slightly thickened. Stir in chives and tarragon and season with salt and pepper. Serve chops smothered with morels.

ROASTED VEAL CHOPS WITH SHALLOTS, TOMATOES, AND OLIVE JUS



Roasted Veal Chops with Shallots, Tomatoes, and Olive Jus image

Categories     Garlic     Olive     Tomato     Roast     Rosemary     Veal     White Wine     Winter     Thyme     Shallot     Gourmet

Yield Serves 6

Number Of Ingredients 15

6 garlic cloves
2 teaspoons salt
3 tablespoons chopped fresh rosemary leaves
3 tablespoons chopped fresh thyme leaves
1 1/2 teaspoons freshly ground black pepper
5 tablespoons olive oil
six 1 1/4-inch-thick veal rib chops (12 to 14 ounces each), frenched if desired
9 large shallots (about 3/4 pound)
9 plum tomatoes (about 1 1/4 pounds)
1/4 teaspoon sugar
1/2 cup drained Kalamata olives
1 1/2 cups dry white wine
1 1/2 cups chicken broth
2 tablespoons unsalted butter
Accompaniment: soft polenta

Steps:

  • Mince garlic and mash with salt. In a small bowl stir together garlic paste, herbs, pepper, and 3 tablespoons oil. Pat veal chops dry. Reserve 1 tablespoon herb mixture for sauce and rub remainder evenly onto chops. Veal chops can be prepared up to this point 1 day ahead and chilled, covered. Chill reserved herb mixture, covered.
  • Preheat oven to 425°F.
  • Quarter shallots and tomatoes lengthwise and in a bowl toss with 1 tablespoon oil, sugar, and salt and pepper to taste. Arrange tomatoes, cut sides up, in one layer in a shallow baking pan with shallots and roast in upper third of oven 20 minutes. Halve and pit olives. While vegetables are roasting, in a 12-inch nonstick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sear chops in batches until golden brown, about 3 minutes on each side. Transfer chops as seared to another shallow baking pan (do not wash skillet).
  • Reduce temperature to 375°F. Transfer shallots and tomatoes to lower third of oven and put chops in upper third of oven. Roast vegetables until tender and caramelized, about 20 minutes. Roast chops until an instant-read thermometer inserted horizontally into chops registers 160°F. for medium, 20 to 25 minutes.
  • While chops and vegetables are roasting, pour wine into skillet with reserved herb mixture and boil, scraping up brown bits, 1 minute. Boil mixture until reduced to about 1/4 cup, about 5 minutes. Add broth and boil mixture until reduced to about 3/4 cup, about 5 minutes.
  • When chops are cooked, pour any meat juices from baking pan into wine mixture and bring jus to a boil. Cut butter into pieces and add with olives to jus. Swirl skillet to incorporate butter and boil until jus is slightly thickened. Season jus with salt and pepper. Serve chops over polenta with shallots and tomatoes, drizzled with olive jus.

ROASTED VEAL CHOPS WITH MADEIRA AND PARSNIPS



Roasted Veal Chops with Madeira and Parsnips image

A favourite recipe of mine from LCBO Food and Drink, Autumn 2000. The Madeira brings out the sweetness of the parsnips and complements the mildly flavoured veal. This recipe is easily reduced to make a meal for 2 or 4 people. Serve with a green vegetable or salad. Veal chops are usually large enough to consider one portion per person. With other accompaniments, this course is sensible and does not allow for discomfort from overeating. I served this recipe as a main course, Christmas dinner, and it was a welcome change from the traditional turkey, ham, etc. The first two courses were lime sorbet and a sherried beef broth with sauteed scallion stems. Dessert was a mixture of berries and flavoured whipped cream followed by a tray of mixed cheeses. Selected wines could be a fine old Madeira; Valpolicella; or your favourite Chardonnay.

Provided by TOOLBELT DIVA

Categories     Christmas

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

12 small parsnips (or 6 large)
3/4 cup madeira wine, divided
3 tablespoons olive oil, divided
2 tablespoons granulated sugar (or sugar substitute)
6 veal chops
salt & freshly ground black pepper
1/4 cup butter

Steps:

  • Preheat over to 425 degrees F (220 C).
  • Peel, top and tail the parsnips.
  • If they are large, cut into quarters; medium-sized parsnips can be cut in half.
  • Place in a saucepan of cold salted water.
  • Bring to a boil, then simmer 5 minutes.
  • Drain and refresh with cold water.
  • Toss drained, dried parsnips with 1/4 cup (50 mL) of Madeira, 2 Tbsp (25 mL) olive oil and sugar (or sugar substitute).
  • Put in bottom of a roasting pan.
  • Place in oven and roast for 10 minutes.
  • Pat veal chops dry and season with salt and pepper.
  • Set aside.
  • Meanwhile, in a large frying pan, melt half the butter with remaining olive oil.
  • Brown 3 chops well, about 2 minutes per side.
  • Repeat with remaining butter and chops.
  • Discard any fat from the pan and add remaining Madeira.
  • Be careful, it may catch alight.
  • Reduce by half, stirring to loosen any brown bits; (deglazing the pan).
  • Add chops and coat with glaze.
  • Remove the roasting pan from the oven.
  • Turn parsnips.
  • Place glazed veal chops on top.
  • Pour remaining glaze over veal chops and return to the oven.
  • Roast 12 to 15 minutes more until veal chops are cooked and the parsnips soft.

VEAL CHOPS WITH MUSHROOMS



veal chops with mushrooms image

Make and share this veal chops with mushrooms recipe from Food.com.

Provided by chia2160

Categories     Veal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 veal chops
2 tablespoons olive oil
salt and pepper
1 tablespoon tarragon
1 lb cremini mushroom, sliced
2 tablespoons flour
1 cup chicken stock
2 tablespoons heavy cream
1 dash nutmeg

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.

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  • In a small saucepan, bring the beef stock and water to a boil. Add the turnips, carrots, pearl onions and garlic, reduce the heat to low and cover. Simmer until the vegetables are tender, transferring them to a plate as they are done, 8 to 10 minutes. Reserve the garlic cloves and the broth.
  • Preheat the oven to 400°. Season the veal chops with salt, white pepper and the cloves and nutmeg. Melt 1 tablespoon of the butter in a large skillet. Add the veal chops and pearl onions and cook over moderately high heat, turning once, until the chops and onions are nicely browned, about 8 minutes. Return the onions to the plate with the other vegetables and transfer the veal chops to a rimmed baking sheet. Roast the chops in the oven until pink in the center, about 10 minutes.
  • Meanwhile, melt 1 tablespoon of the butter in the skillet. Add the mushrooms, season with salt and white pepper and cook over moderate heat, without stirring, until browned on the bottom, about 4 minutes. Stir in 1/4 cup of the Madeira, cover and cook over low heat until the mushrooms are tender, about 4 minutes. Add the remaining 1/4 cup of Madeira and cook over moderately high heat for 2 minutes longer.
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