Veal Recipes

Posts Tagged ‘cognac’

Prep: 10 minutes
Cooking: 15-20 minutes
Easy

4 servings

Ingredients
1 1/4 lb veal round 600 g  - eye of round is less expensive than inside round 
3 tablespoons butter
3 shallots
1 tablespoon cognac
3/4 cup Crème fraîche* or sour cream 200 ml
18 oz mushrooms 500 g
salt and pepper

*Crème fraîche  is a matured cream that contains between 30% to 40% fat. It originated in Normandy, one of the strongholds of the French dairy manufacture. This delicate yet flavorful product is similar to the American sour cream, thick with hints of tanginess and nutty flavours. Crème fraîche is the staple companion for caviar, smoked salmon, and many other gourmet products.

Stroganov:, surname of a prominent line of Russian nobility

Directions

Chop the shallots finely and cook them gently in 1 tablespoon butter until soft and translucent.
Wash and thinly slice the mushrooms; add to the shallots and continue cooking over low heat.
Cut the veal into thin strips and brown in the remaining butter.
Keep warm.
Add the cognac and cream to the mushrooms.
Season with salt and pepper and cook gently until the sauce is smooth and slightly thickened.

To serve, spoon the sauce over the veal and accompany with steamed broccoli.

Recipe Source: the World Wide Gourmet

Total time: 30-60 minutes
Preparation and cooking time: 40 minutes
Difficulty: Easy

serves 4

Ingredients
1 very white veal kidney
2 large onions
2 slices of smoked bacon
6 tablespoons cream 100 ml
3 tablespoons cognac
3 tablespoons chicken stock or water
6 tablespoons butter 100 g
3 1/2 oz mushrooms (ceps or porcini) 100 g
flat leaf parsley
salt and pepper

Directions
Peel and wash the onions; hollow them out as you would for a stuffed tomato.
Reserve the top and trimmings.
Cook the onions in lightly salted simmering water for 6 minutes.
Drain and sauté gently in a skillet with butter, salt and pepper for 5 minutes.
Peel and wash the mushrooms; slice them and sauté them in butter.
Keep warm.
Sear the kidney in butter for 6 minutes; season with salt and pepper.
Degrease the pan and let rest for 5 minutes.
Deglaze the pan with the cognac.
Add the onion trimmings; deglaze with chicken stock or water.
Cook for 3 minutes and add the cream.
Cook the smoked bacon in an ungreased pan; set aside.
Spoon some sauce onto the plates; place an onion in the center and fill with the mushrooms.
Halve the kidney lengthwise and place on the onion along with the bacon; replace the top of the onion.
Garnish with flat leaf parsley.

Recipe Source : Worldwide Gourmet

6 servings

Ingredients
6 thick-cut veal chops
6 tablespoons of canola oil
1 lb morel mushrooms, cleaned, halved if large
2 tablespoons shallots, minced
1 tablespoon garlic, minced
1 tablespoon flat-leaf parsley, chopped
1/2 cup Cognac
1 tablespoon Dijon mustard
3-4 tablespoons unsweetened coconut cream
Kosher salt and freshly ground pepper to taste

Directions
Heat 2 tablespoons oil in a large ovenproof sauté pan over medium-high heat.
Add the morels and sauté until they are tender and give up their liquid, about 5 minutes.
Add the shallots, garlic and parsley and sauté until softened, about 3 minutes.
Set aside.

Preheat oven to 400°F (204°C).
Generously season veal chops with salt and pepper on both sides.
Heat 2 tablespoons oil in two large ovenproof sauté pans over high heat.
Add 3 chops to each pan and sear until golden brown on both sides, about 3-4 minutes per side.
Place the pans into the oven to finish cooking the veal, about 5-6 minutes, or until desired doneness. Transfer the chops to a plate.

Deglaze the pans with Cognac, scraping up any browned bits on the bottom of the pan, then combine the liquid into one pan.
Add Dijon mustard and stir to incorporate.
Add the coconut cream, mushrooms, and any juices from the resting chops and bring to a boil.
Adjust seasons to taste.
To serve, place one chop on each plate and spoon the morels over the veal chops.

Recipe Source:  Sunday Nite Dinner