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
SAUTEED MUSHROOMS WITH TARRAGON CREAM SAUCE
This is a delicious appetizer I just created last night based off of a Morel sauce recipe I found. We wanted an extra decadent button mushroom based dish, so here it is.
Provided by E. Nigma
Categories Vegetable
Time 10m
Yield 12 hors-d'oeuvre, 12 serving(s)
Number Of Ingredients 10
Steps:
- First wipe the button mushrooms clean with a damp paper towel. Slice the morels in half first and check for bugs that might have crawled inside. If using fresh morels, wash them first; if dried you may reconsititue them by soaking them in warm water for 30 minutes.
- Melt 4 tablespoons of the butter in a pan and saute the button mushrooms over medium-high heat for about 5 minutes or until done. Set these aside.
- Now melt the remaining 2 tablespoons of butter in the same pan and saute the shallots over medium-high heat for about 4 minutes. Add the sliced morels and sauted for a minute more.
- Reduce the heat slightly and deglaze the pan with the wine. Stir in the stock and cream. Add the tarragon and season to taste with salt and pepper.
- Let the sauce bubble for a few minutes until it reaches the desired consistency, then add the mushrooms back in and heat through.
- Serve with crostini (slices of a French bagette, toasted).
Nutrition Facts : Calories 101, Fat 9.6, SaturatedFat 6, Cholesterol 28.9, Sodium 112.4, Carbohydrate 2.1, Fiber 0.4, Sugar 0.7, Protein 1.8
VEAL CHOPS WITH TARRAGON
Provided by Darren DiPietro
Categories Beef Herb Sauté Quick & Easy Dinner Veal Pan-Fry Tarragon Bon Appétit Pennsylvania Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 7
Steps:
- Season veal with salt, pepper and 1 teaspoon tarragon; dust lightly with flour. Melt butter in heavy medium skillet over medium-high heat. Add veal and cook until light brown and just cooked through, about 4 minutes per side. Transfer veal to plate. Add wine, broth, lemon juice and remaining 1 teaspoon tarragon to skillet. Boil until juices are syrupy, scraping up any brown bits, about 5 minutes. Return veal and any collected juices to skillet and cook until just heated through, about 1 minute.
VEAL IN TARRAGON MUSHROOM SAUCE
Provided by Barbara Kafka
Categories dinner, easy, quick, main course
Time 25m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Place mushrooms, shallot and broth in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, covered, at 100 percent power in a high-power oven for 5 minutes. Remove from oven and uncover. Stir in vermouth. Stir cornstarch and water together in a small dish. Stir into mushroom mixture. Let stand until cool. Dish can be prepared several hours ahead up to this point. Do not refrigerate.
- Nestle the veal into the sauce, with each medallion against the edge of the dish. Sprinkle the peas around the veal. Scatter the tarragon over all. Cook, covered, at 50 percent power for 12 minutes 30 seconds. Meanwhile, cook noodles. Drain and return them to the pan. Toss with butter and keep warm. Remove veal from oven and uncover. Season with salt and pepper. Serve over noodles.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 12 grams, Carbohydrate 66 grams, Fat 25 grams, Fiber 7 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 918 milligrams, Sugar 6 grams, TransFat 1 gram
VEAL SCALLOPS WITH WILD MUSHROOM, MUSTARD, AND TARRAGON SAUCE
Categories Herb Mushroom Mustard Sauté Quick & Easy Veal Fall Tarragon Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Sprinkle veal on both sides with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook veal until golden, about 20 seconds per side. Transfer to plate. Melt 3 tablespoons butter in same skillet. Add shallots; sauté 30 seconds. Add mushrooms; sauté until brown, about 3 minutes. Stir in tarragon. Add wine; cook over high heat until almost all liquid evaporates, stirring to scrape up browned bits, about 2 minutes. Add cream; boil until reduced by 1/4, about 1 minute. Stir in mustard. Using tongs, return veal to pan; simmer until heated through. Divide veal and sauce among 6 plates and serve.
VEAL MEATBALLS WITH TARRAGON
Provided by Craig Claiborne and Pierre Franey
Categories dinner, weekday, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Put the veal in a mixing bowl.
- Heat the butter in a saucepan, and add the onion and garlic. Cook, stirring, until the mixture is wilted. Add this to the veal.
- Add the bread crumbs, tarragon, parsley, nutmeg, egg, cheese, cream, salt and pepper to taste. Blend well.
- Shape the mixture into 18 balls. Dredge the balls in flour and shake off excess.
- Heat enough oil in a skillet to reach a depth of about oneeighth inch. Add the balls and cook, turning as they brown, until browned all over. Add the balls to the tomato sauce and cook about 30 minutes.
- Serve with cooked spaghetti.
Nutrition Facts : @context http, Calories 599, UnsaturatedFat 10 grams, Carbohydrate 84 grams, Fat 16 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 5 grams, Sodium 1167 milligrams, Sugar 11 grams, TransFat 0 grams
VEAL TENDRONS IN CREAM AND TARRAGON SAUCE
Provided by Jacques Pepin
Categories dinner, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil and butter in a sturdy black-enamel or cast-iron pan and, when hot, add half the veal ribs in one layer. Cook over high heat for about 10 minutes, turning to brown on all sides. Remove the browned ribs to a plate. Repeat with the remaining ribs, placing them on the plate after they are browned.
- Remove all but 1 tablespoon of fat from the cooking pan and add the onion. Cook 3 to 4 minutes, stirring constantly. The onion should be wilted and mixed with the solidified meat juices loosened through stirring. Add the flour and mix well. Add the water and bring to a boil, stirring well.
- Return the meat to the pan and add the garlic, herb bouquet and salt. Bring to a boil, cover, reduce the heat to very low and cook slowly for 1 hour. By then the meat should be tender and there should be 1 1/4 to 1 1/2 cups of lightly thickened sauce. Discard the herb bouquet and add the cream. Bring to a boil, stir in the tarragon and pepper and serve.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 7 grams, Sodium 316 milligrams, Sugar 2 grams, TransFat 0 grams
VEAL CHOPS WITH MUSHROOMS
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
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.
More about "veal in tarragon mushroom sauce recipes"
ZURICH-STYLE VEAL WITH CREAMY MUSHROOM SAUCE AND …
From eatlittlebird.com
VEAL CUTLETS WITH MUSHROOM-TARRAGON GRAVY | METRO
From metro.ca
VEAL BURGERS WITH MUSHROOM SAUCE | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
TARRAGON AND MUSHROOM VEAL STROGANOFF ON FRESH EGG …
From ontariovealappeal.ca
FETTUCCINE WITH MUSHROOMS, TARRAGON, AND GOAT-CHEESE SAUCE
From foodandwine.com
VEAL SCALOPPINE WITH MUSHROOM MARSALA SAUCE RECIPE | MYRECIPES
From myrecipes.com
BEEF TENDERLOIN WITH TARRAGON MUSHROOM SAUCE | CANADIAN …
From dairyfarmersofcanada.ca
VEAL WITH LEMON AND MUSHROOMS RECIPE - THE SPRUCE EATS
From thespruceeats.com
VEAL CUTLETS WITH TARRAGON CREAM SAUCE - ROSSOTTI RANCH
From rossottiranch.com
VEAL OR CHICKEN RAGU WITH MUSHROOMS AND MARSALA
From rachaelrayshow.com
TARRAGON RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
VEAL CUTLETS WITH TARRAGON SAUCE | METRO
From metro.ca
VEAL CHOPS WITH MUSHROOM-TARRAGON CREAM RECIPE
From recipeland.com
SALMON WITH TARRAGON AND MUSHROOM SAUCE | DINNER RECIPES
From goodto.com
VEAL CHOPS WITH MUSHROOM-TARRAGON CREAM – TEXAS MONTHLY
From texasmonthly.com
VEAL MARSALA RECIPE (WITH MUSHROOMS) - WHERE IS MY SPOON
From whereismyspoon.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love