VEAL CUTLETS WITH SPINACH AND PAPRIKA SAUCE
Categories Beef Leafy Green Sauté Low Carb High Fiber Dinner Spinach Bon Appétit
Yield Serves 2
Number Of Ingredients 8
Steps:
- Preheat oven to 200°F. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add spinach and stir until heated through, about 2 minutes. Season to taste with salt and pepper. Divide spinach between plates. Cover plates with foil and place in preheated oven to keep warm.
- Melt remaining 1 tablespoon butter in same skillet over medium-high heat. Season veal with salt and pepper. Add veal to skillet and cook until just cooked through, about 1 1/2 minutes per side. Place veal atop spinach; cover with foil. return plates to oven to keep warm.
- Add onion to same skillet and sauté over medium heat until tender, about 3 minutes. Stir in paprika and cook 1 minute. Pour in wine and reduce to glaze, about 4 minutes. Add broth and boil until mixture is reduced to 1/4 cup, about 4 minutes. Stir in cream. Boil until reduced to sauce consistency, about 1 minute. Pour sauce over veal and serve immediately.
VEAL LOIN WITH ARTICHOKES AND SPINACH WITH PAPRIKA SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 45m
Yield Four servings
Number Of Ingredients 17
Steps:
- To make the sauce, heat the olive oil in a small saucepan. Saute shallots, onion and red pepper until soft, about 5 minutes. Stir in paprika. Add chicken broth. Simmer until reduced to 1/2 cup. Remove from heat and whisk in yogurt. Season with pepper. Keep warm.
- Place artichoke hearts in a medium saucepan. Cover with water and add lemon juice. Simmer until tender, about 20 minutes. Cut each artichoke heart in quarters. Set aside. Heat 1 teaspoon of the olive oil in a large nonstick skillet. Add shallots and mushrooms and cook until soft, about 6 minutes. Add spinach and cook until wilted, about 4 minutes. Stir in bread crumbs, artichokes, salt and pepper. Set aside and keep warm.
- Heat the remaining teaspoon olive oil in a large nonstick skillet over medium-high heat. Add veal, in batches if necessary, and saute until just cooked through, about 3 minutes per side.
- Divide spinach mixture among 4 plates. Top with 2 pieces of veal. Spoon sauce over and serve immediately.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 10 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 1110 milligrams, Sugar 11 grams
VEAL CUTLETS WITH SAUTEED BABY ARTICHOKES
Categories Tomato Sauté Low/No Sugar Lemon Basil Veal Artichoke Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Fill large bowl with cold water; add lemon juice. Cut off stem and top quarter from 1 artichoke. Bend back dark green outer leaves and snap off at base until pale green and yellow leaves remain. Quarter artichoke lengthwise; remove any purple-tipped leaves from center. Place in lemon water. Repeat with remaining artichokes.
- Cook drained artichokes in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain well; set aside.
- Heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute. Add artichokes and sauté 5 minutes. Add tomatoes and crushed red pepper. Cook until tomatoes soften, about 5 minutes. Stir in basil and lemon peel. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm before using.)
- Sprinkle veal with salt and pepper. Melt butter in large nonstick skillet over high heat. Working in batches, add veal and cook until brown, about 2 minutes per side. Transfer veal to plates. Sprinkle with parsley. Serve with artichoke mixture.
VEAL GOULASH WITH ARTICHOKES AND NOODLES
The addition of artichoke hearts to this goulash gives it an unexpected zing and lifts this ordinary, but delicious, dish to another level. I've adapted it from a recipe that appeared in the Australian "Woman's Day" magazine. (You can substitute chicken, pork or beef if you don't like veal).
Provided by Kookaburra
Categories Stew
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat half the oil in a large frying pan over a medium heat.
- Cook veal in batches for 3-4 minutes until browned. Transfer to a plate.
- Add remaining oil to the same pan and saute onion, carrot and garlic for 4-5 minutes until soft and lightly golden.
- Add brandy and cook until reduced by half.
- Add paprika and cook, stirring, for 1 minute.
- Stir in tomato paste.
- Return meat to pan with stock.
- Bring to a boil, then reduce heat to very low and simmer very slowly, covered, for an hour, or until meat is very tender. (Test a piece of meat and see if it will pull apart using two forks.).
- Remove lid, increase heat slightly and simmer, uncovered, for 10-15 minutes to thicken sauce slightly.
- Remove frypan temporarily from heat and reduce stove setting to low.
- Place sour cream into a small bowl and add a serving spoon of the sauce from the frypan. Whisk in thoroughly with a small whisk or spoon until there is no sign of curdling.
- Now, add another spoonful of sauce and whisk again until smooth.
- Add the sour cream mixture to the frypan and mix well.
- Add artichoke halves.
- Return pan to heat and reheat gently.
- Meanwhile, cook fettucine in a large pan of rapidly boiling, salted water (fresh fettucine should only take about 2 minutes to cook), then drain well.
- Place butter, salt, pepper and caraway seeds (if using) into a large mixing bowl.
- Add hot, drained, fettucine noodles and toss until butter is melted.
- Pile fettucini into bowls, top with goulash, add a teaspoon or two of sour cream on top and garnish with chopped parsley.
Nutrition Facts : Calories 875.7, Fat 36, SaturatedFat 14.7, Cholesterol 282.1, Sodium 945.7, Carbohydrate 72.8, Fiber 8.4, Sugar 4.4, Protein 61
VEAL WITH ARTICHOKES & MUSHROOMS
This is a quick and elegant meal that is tasty as well. You can't beat that. Prep and cook times are approximate.
Provided by keen5
Categories Veal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In 9" pie pan stir together flour, 1/4 cup of Parmesan cheese, 1/4 tsp.
- salt and pepper.
- Dip cutlets in eggs; lightly coat both sides of cutlets with flour mixture.
- In 10" skillet, melt butter over medium heat until sizzling; stir in 2 tsp.
- lemon juice.
- Place 3 cutlets in melted butter and lemon juice; fry until browned (3 min. on each side).
- Remove cutlets to serving platter; keep warm.
- Repeat with remaining cutlets.
- In same skillet with drippings and brown particles, stir in whipping cream.
- Add remaining ingredients, except parsley.
- Cook over medium heat, stirring occasionally, until sauce is slightly thickened and artichokes are heated through (4 to 6 min.).
- Stir in parsley.
- Serve over cutlets.
Nutrition Facts : Calories 226.8, Fat 18.6, SaturatedFat 11, Cholesterol 123.1, Sodium 389.9, Carbohydrate 9.6, Fiber 2, Sugar 0.7, Protein 6.9
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