Vealinwinesauce 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 CUTLETS IN RED WINE SAUCE

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 IN WINE SAUCE

Steps:

• Cut veal into strips.
• Saute scallions in hot butter until soft.
• Add veal strips and saute over high heat for 2 minutes.
• Toss in mushrooms and cook for another 2 minutes.
• Stir in paprika, flour, salt and pepper.
• Add wine to form a sauce.
• Add cream.
• Cook for another 1 or 2 minutes.
• Serve over rice.

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.

EASY HOLLANDAISE SAUCE

Steps:

• Melt butter in a small saucepan over medium heat until bubbly; do not let brown.
• Combine egg yolks, water, lemon juice, salt, and cayenne in a blender; blend until frothy. With blender running, pour in hot butter in a very thin stream and blend until sauce is thick and emulsified. Promptly pour sauce into a serving bowl.

VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE

Steps:

• Place flour in shallow dish. Sprinkle veal scallops with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over high heat. Coat veal in flour, shaking off excess. Working in batches, add veal to skillet and sauté until beginning to brown, about 1 minute per side. Transfer to plate. Tent with foil to keep warm.
• Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and shallots and sauté until mushrooms are brown and tender, about 7 minutes. Add wine; simmer until liquid is reduced to 1/4 cup. Add cream; simmer until reduced to sauce consistency, about 3 minutes. Season sauce with salt and pepper. Return veal to skillet; simmer until just heated through, about 1 minute. Transfer veal to plates, spooning sauce over. Sprinkle with parsley; serve.