Ragout Of Veal With Mushrooms Marsala Recipes

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VEAL SCALOPPINE WITH MUSHROOM MARSALA SAUCE



Veal Scaloppine with Mushroom Marsala Sauce image

Provided by Nancy Fuller

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

1 1/2 pounds boneless veal loin, sliced into 12 rounds
1 teaspoon dried oregano
Zest of 1 lemon
Kosher salt and freshly ground black pepper1 cup all-purpose flour
8 tablespoons (1 stick) unsalted butter
1 small yellow onion, cut into small dice
3 cups sliced mushrooms
2 tablespoons Marsala wine
1 tablespoon capers, drained and rinsed
1 teaspoon Dijon mustard
1/2 cup chicken broth
1/4 cup chopped fresh parsley

Steps:

  • Place each veal round between 2 pieces of plastic wrap and pound to a 1/4-inch thickness, using a meat mallet or the bottom of a small, heavy pan. Transfer the veal to a baking sheet. Combine the oregano, lemon zest, 2 teaspoons salt and 1 teaspoon pepper in a small bowl, then rub over the veal. Cover in plastic and place in the refrigerator for at least 30 minutes.
  • Remove the veal from the refrigerator and dredge in flour to coat both sides. Shake to remove excess flour, then set the veal aside on a plate or tray.
  • In a large skillet, heat 4 tablespoons of the butter over medium heat until melted and bubbling. Working in batches, fry the veal until golden and just cooked through, about 2 minutes per side. Remove from the pan and set aside.
  • Add the remaining 4 tablespoons butter and the onions to the pan and cook until the onions are softened, 2 to 3 minutes. Add the mushrooms, Marsala, capers, mustard, 1 teaspoon salt and 1 teaspoon pepper, and saute until soft and golden, 3 to 5 minutes. Add the chicken broth and cook until the sauce is reduced by half and thickened.
  • Transfer the cooked veal to a serving plate and pour the sauce all over it. Top with the parsley and serve.

VEAL MARSALA



Veal Marsala image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

8 veal cutlets (about 3 ounces each)
Salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
2 to 4 tablespoons olive oil
1 large shallot, finely chopped
2 to 4 garlic cloves, smashed
2 ounces assorted mushrooms, sliced
1/2 cup sweet Marsala
3/4 cup low-salt chicken broth
Leaves from 1 fresh rosemary sprig

Steps:

  • Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
  • Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
  • Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

30-MINUTE VEAL MARSALA WITH MUSHROOMS



30-Minute Veal Marsala With Mushrooms image

Veal Marsala is made with veal cutlets, sweet or dry Marsala wine, mushrooms, chicken broth, butter, and lemon juice, along with other seasonings.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 30m

Yield 4

Number Of Ingredients 10

2 tablespoons all-purpose flour
Kosher salt, to taste
Black pepper, to taste
1 to 1 1/2 pounds veal cutlets (thin)
2 tablespoons olive oil
2 tablespoons butter
2 cups mushrooms (sliced)
1/2 cup low-sodium chicken broth
1/2 cup Marsala wine (sweet or dry)
1 tablespoon lemon juice

Steps:

  • Gather the ingredients. Preheat warming drawer or preheat oven to 200 F.
  • Season the veal cutlets with salt and pepper.
  • Put the flour in a shallow plate or bowl, then dredge the seasoned veal cutlets in the flour.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Cook veal in batches, turning once until browned and cooked through-about 4 to 5 minutes total.
  • Remove the veal from the pan, arrange the cutlets on an oven-safe platter, and put in the warming drawer or 200 F oven to keep warm.
  • Place the skillet back over medium heat and melt the butter. Add the mushrooms and cook, stirring, until they are tender and browned-about 5 minutes.
  • Stir the chicken broth and Marsala wine into the mushrooms. Increase the heat to high and cook until liquid is reduced by about half.
  • Stir the lemon juice into the mushroom mixture. Taste and add salt and pepper, as needed.
  • Return the veal to pan and coat with the sauce and mushrooms.
  • Serve and enjoy!

Nutrition Facts : Calories 663 kcal, Carbohydrate 62 g, Cholesterol 176 mg, Fiber 5 g, Protein 34 g, SaturatedFat 9 g, Sodium 797 mg, Sugar 5 g, Fat 30 g, ServingSize 4 servings, UnsaturatedFat 0 g

RAGOUT OF VEAL WITH MUSHROOMS MARSALA



Ragout Of Veal With Mushrooms Marsala image

This flavorful recipe for veal was given to me by a friend years ago. I serve it on rice or egg noodles, good with either one.

Provided by MizzNezz

Categories     Veal

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs veal, cut into 1 1/2 inch cubes
2 tablespoons olive oil
2 tablespoons butter
1 large onion, thinly sliced
1/2 lb mushroom, sliced
1/2 teaspoon thyme
2/3 cup marsala
1 can cream of mushroom soup
1/2 can water
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • On high heat brown veal in 1 T each oil and butter; set aside.
  • To hot pan add remaining oil and butter.
  • On med heat cook onion, mushrooms and thyme for 4 minutes.
  • Add Marsala.
  • Stir in soup, water, paprika, salt and pepper.
  • Return veal and juices accumulated to pan.
  • Reduce heat to low, cover and simmer for 1 hour,, stirring occasionally.
  • Uncover and simmer for 20 minutes more, until veal is very tender and sauce has thickened to desired consistency.

Nutrition Facts : Calories 617.6, Fat 28.9, SaturatedFat 10.5, Cholesterol 154.8, Sodium 1029.6, Carbohydrate 17, Fiber 1.9, Sugar 5.6, Protein 36.8

MUSHROOM RAGU



Mushroom Ragu image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
1 pound mixed mushrooms (cremini, oyster, shiitake) chopped
Salt and freshly ground black pepper
1/2 cup Marsala
2 cups chicken broth
1/3 cup heavy cream
5 fresh basil leaves, chopped
1/4 cup flat-leaf Italian parsley, chopped
1/2 to 3/4 cup grated Parmesan

Steps:

  • In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.

MUSHROOM VEAL MARSALA



Mushroom Veal Marsala image

Tender veal scallops are topped with a light mushroom marsala wine sauce. Great with mashed potatoes seasoned with truffle oil.

Provided by annconnolly

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces mushrooms (baby Bellas)
2 tablespoons oil
2 tablespoons unsalted butter
1 lb veal scallops (About 1/8 Inch Thick.)
1 cup chicken broth
1 1/4 cups marsala wine
1/4 cup heavy cream

Steps:

  • Place the seasoned flour in a plastic bag and add the veal scallops & shake until they are well coated. Set aside.
  • In a large skillet, heat the oil and butter until hot. Add the mushrooms and cook until golden brown. Remove to a separate dish.
  • Fry the scallops in the skillet one minute per side. Remove to the dish with the mushrooms.
  • Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom.
  • Add the chicken broth and cook until the sauce has reduced and thickened.
  • Stir in the cream and return the mushroom and veal to the pan to reheat.
  • Serve the veal scallops with a good sized spoonful of the mushroom marsala sauce.

Nutrition Facts : Calories 680, Fat 29, SaturatedFat 12.5, Cholesterol 125.2, Sodium 315, Carbohydrate 12.6, Fiber 0.6, Sugar 4, Protein 25

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