ROAST VEAL WITH RED WINE MUSHROOM SAUCE
Veal is a favorite of mine but, if you don't care for it then beef will be fine. Fennel makes a nice compliment to this dish.
Provided by annconnolly
Categories Veal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season the veal with salt, pepper, rosemary anf thyme. In a heavy, large saucepan, heat the olive oil, and then brown the roast well on all sides.
- Remove to a plate while you cook the mushrooms. Add the mushrooms, and 2 tablespoons of butter, and cook until they are softened and beginning to brown.
- Add the veal stock and red wine to the pot and bring to a boil. Reduce the heat to a simmer, and return the roast to the pot. Partially cover with a lid, and cook on low for about 20 to 25 minutes for medium rare. Remove the veal to a warm plate, and cover with foil while you prepare the sauce.
- Bring the mushroom broth mixture to a boil, and reduce by half. Add the last two tablespoons of butter mixd with the flour, stirring until thickened. Taste, and season with salt and pepper as needed.
- Add the fresh parsley and mix well.
- Slice the veal and serve topped with some of the mushroom wine sauce.
Nutrition Facts : Calories 648, Fat 37.8, SaturatedFat 16.2, Cholesterol 263.2, Sodium 323.2, Carbohydrate 6.5, Fiber 1.1, Sugar 1.6, Protein 57.7
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
VEAL IN RED-WINE SAUCE (MEURETTES DE VEAU)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, casseroles, one pot, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Sprinkle the veal with salt and pepper.
- Heat the oil in a large, heavy skillet over high heat, add the veal pieces a few at a time and cook, stirring, until lightly browned on all sides, about 8 to 10 minutes. Transfer the pieces as they are browned to a large, heavy casserole and continue cooking in the casserole over high heat. Add more pieces to the skillet and continue cooking and browning and transferring the pieces to the casserole until all are browned and added.
- Add the carrots, onion and garlic to the meat and stir. Cook 10 minutes and sprinkle with flour, salt and pepper, stirring. Tie the thyme, parsley and bay leaf into a bundle and add it. Add the wine and sugar and bring to the boil. Cover and let simmer over low heat about one and one-half hours. Remove and discard the herb bundle. Add the marc de bourgogne and cook about three minutes longer. Serve with croutons, if desired, on the side.
Nutrition Facts : @context http, Calories 487, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 5 grams, Sodium 918 milligrams, Sugar 3 grams, TransFat 0 grams
VEAL CUTLETS IN RED WINE SAUCE
Make and share this Veal Cutlets in Red Wine Sauce recipe from Food.com.
Provided by Oolala
Categories Veal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle cutlets with salt and pepper; fry in the vegetable oil until browned.
- Place the veal in a casserole dish.
- To the skillet, add the onion, mushrooms and parsley; cook a few minutes. Stir in and brown the flour and add the remaining ingredients.
- Cook until smooth and thick, stirring constantly with a whisk.
- Pour this mixture over the cutlets and bake at 325 degrees for an hour.
VEAL, MUSHROOM AND RED WINE SAUCE
Steps:
- Heat oil in large skillet over medium-high heat. Add veal, garlic and rosemary; sauté until veal is no longer pink, breaking up large clumps with back of spoon, about 5 minutes. Add mushrooms; sauté 5 minutes. Add tomatoes, wine, broth and tomato paste. Bring to boil. Reduce heat to medium; simmer until mixture thickens to sauce consistency, stirring occasionally, about 30 minutes. Season to taste with salt and pepper.
VEAL CUTLETS IN WINE SAUCE
Steps:
- Cook veal cutlets in margarine in medium heat frying pan, browning both sides well. Sprinkle with salt and pepper and add more margarine as needed. Transfer to another container to keep warm. WINE SAUCE: Melt butter in same frying pan. Mix in flour, salt, pepper and bouillon powder. Stir in milk and wine until it boils and thickens. Spoon 2 tablespoon sauce onto center of 8 warm dinner plates. Place veal cutlet on top. Divide remaining sauce over top. Serves 8
Nutrition Facts :
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