Veal With Orange Sauce Recipes

VEAL WITH MUSHROOM-WINE SAUCE

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.

VEAL WITH ORANGE SAUCE

Steps:

• Preheat the oven to a moderate temperature.
• Squeeze the orange juice, and set aside.
• Grate a teaspoon of orange rind, and set aside.
• Dip the slices of veal in flour, then sauté until lightly browned on both sides.
• Transfer the veal to an ovenproof casserole dish, and set aside.
• Pour the orange juice and wine into the still-hot sauté pan.
• Let the orange juice and wine bubble for one minute.
• Add the soy sauce and orange zest, then pour the orange/wine sauce over the veal.
• Cover with foil and cook for 30 minutes.
• Remove the foil, add some freshly chopped chives and serve.

VEAL WITH CREAM SAUCE

Steps:

• Partially freeze the veal; slice very thinly across the grain into bite-size strips. In a mixing bowl comgine the lemon juice or brandy, salt and pepper; add the veal strips and toss to coat evenly. Let stand 10 minutes.
• In a large skillet, cook the veal, half at a time in 2 tbsp hot butter or margarine for 2 minutes at medium heat. Transfer to a heated serving platter; keep warm. Repeat with the rest of the veal.
• For the sauce, in the same skillet cook shallots in the 1 tbsp hot butter until tender but not brown. Add the wine and bring to boiling, stirring constantly; cook for 3 minutes or until it is reduced to 1/4 cup mixture.
• Gradually add the whipping cream, stirring constantly. Stir in the veal strips; heat through but do not boil. Serve immediately with the Fried Potato Cake or mashed potatoes.

VEAL VELOUTé SAUCE

Steps:

• Heat the veal stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.​
• Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over medium heat until it becomes frothy. Don't let it turn brown, though - that'll affect the flavor.​
• With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. Heat this paste (which is called a roux ) for another minute or so to cook off the taste of raw flour.​
• Using a wire whisk, slowly add the hot veal stock to the roux, whisking vigorously to make sure it's free of lumps.​
• Simmer for about 30 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.​
• The resulting sauce should be smooth and velvety. If it's too thick, whisk in a bit more hot stock until it's just thick enough to coat the back of a spoon.​
• Remove the sauce from the heat. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.​
• Keep the velouté covered until you're ready to use it.

VEAL LOIN WITH SICILIAN BLOOD ORANGE SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Remove all the fat and sinew from the veal loin and reserve them. Rub the loin with oil and season with salt and pepper.
• Heat a saute pan over medium high heat. Add the veal loin and sear until golden brown on all sides, about 2 to 3 minutes per side. Remove the loin from the pan.
• Place fat and trimmings in the bottom of a roasting pan and set the loin on top. Roast for 45 minutes. The roast should still be pink inside, not well done. Transfer it to a warm platter.
• While the meat is roasting, peel the skins of the oranges and lemons, and cut into julienne. Place in a small saucepan with the sugar and enough water to cover. Boil until the sugar begins to caramelize. Pour the julienne into a strainer and rinse briefly under water. Set aside.
• Squeeze the juice from the oranges. Remove fat and trimmings from the roasting pan and pour off any fat that has accumulated. Deglaze with the port and add the veal stock and orange juice. Simmer 15 minutes, strain, and reduce until only 1 cup remains. Whisk in the butter, 1 piece at a time, to slightly thicken the sauce. Reserve and keep warm.
• Please a slice of the roast on a warm plate. Cover with sauce and sprinkle with the julienne of orange and lemon peels. Serve immediately.

VEAL CHOPS WITH TOMATO-ORANGE-BASIL SAUCE

Steps:

• Combine first 3 ingredients and 1 tablespoon orange peel in heavy small saucepan. Boil until mixture is reduced to 3 tablespoons, about 10 minutes. Add cream and boil 1 minute. Set sauce aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Melt 1 tablespoon butter in heavy large skillet over medium heat. Season veal with salt and pepper. Sauté veal until just cooked through, about 4 minutes per side. Transfer to plates; keep warm.
• Reheat sauce over low heat. Whisk in remaining 4 tablespoons butter. Stir in tomato, sliced basil and remaining 1 tablespoon orange peel. Season to taste with salt and pepper. Ladle sauce over veal. Garnish with basil sprigs if desired.