Veal Recipes

Posts Tagged ‘shallots’

4 servings

Ingredients
4 veal cutlets
6 tablespoons Dijon mustard 90 ml
1 cup fresh or canned crab meat 250 ml
1/2 cup chopped spinach 125 ml
1/4 cup chopped fresh parsley 50 ml
I/4 cup chopped fresh basil 50 ml
1/4 cup chopped fresh oregano 50 ml
3 tablespoons butter 50 ml
2 shallots, chopped
1/4 cup dry white wine 50 ml
1/2 cup non-fat yogurt 125 ml

Directions
Gently pound veal cutlet flat between sheets of plastic wrap.
Brush each veal cutlet with 2 tablespoons (25 ml) of mustard.
In a bowl, mix the crab meat with 2 tablespoons (25 mL) of mustard and spinach, parsley, basil and oregano.
Spread the mixture on the veal cutlets and roll them up, securing each with two toothpicks.
In a large skillet, melt 2 tablespoons (25 ml) of butter and gently saute the veal, turning occasionally, 10-15 minutes, depending upon thickness of the meat, until cooked through.
Remove and set aside.
Melt remaining butter in the skillet and sauté the shallots, wine and remaining mus­tard.
Simmer 2-3 minutes.
Add the yogurt and simmer another minute.
Do not boil.
Return the veal to the pan and simmer, 2-3 minutes more until veal is heated through.
To serve, spoon sauce over the chicken.

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

Preparation time is 30 minutes.

4 servings

Ingredients
4 veal kidney
salt and pepper
60 gm butter
4 finely diced shallots
6 tablespoons French Apple Brandy (Calvados)
2/3 cup 35% cream
2 tablespoons Dijon mustard
60 gm chervil

Directions
Clean the kidneys, removing all fat and sinews.
Cut them down the middle and then into 2-centimetre pieces.
Season the pieces with salt and pepper.
Put half the butter into a pan over a high heat.
As soon as the butter begins to foam, add the kidneys.
Leave them to brown and turn after about 2 minutes.
After 5 minutes, lift the kidneys on to a plate and keep them warm.
Put the shallots into the pan with the French Apple Brandy and scrape any brown pieces from the bottom of the casserole.
Be careful not to overheat the casserole so that the calvados bursts in to flames.
Add the cream and allow to simmer for a couple of minutes, beating all the while.
Pass the sauce through a fine sieve.
Add the Dijon mustard and stir well.
Return the sauce to the heat, add the kidneys.
Season to taste with salt and pepper and add the chervil.
Serve on warm plates with plain boiled potatoes with parsley.

4 servings

Ingredients
1½ tablespoons butter
½ teaspoon shallots
1½ tablespoons oil
6 thinly sliced veal cutlets
5 tablespoons Brandy
1 can cream mushroom soup
2/3 cup milk
1 tart apple peeled sliced
freshly cooked wild rice

Directions
Melt butter with oil in large skillet over medium-high heat.
Add veal and brown, turning once.
Transfer to platter.
Add brandy and shallots to skillet and stir, scraping up any browned bits clinging to bottom of pan.
Blend in soup and milk.
Return veal to pan with apple.
Reduce heat and simmer stirring once or twice, until heated through.
Serve over rice.

Serves 2

Ingredients

2 veal cutlets
4 diced mushrooms
15ml diced apples
5ml chopped grey shallots
30ml Ice Cider
15ml butter
2 fine slices of Migneron Cheeses
salt and pepper to taste

Directions

Melt butter in saucepan.
Add shallots, cider and reduce by half.
Add mushroom, apple pieces, salt and pepper and mix.
Spread the mixture on the cutlets, add cheese and roll and tie cutelts with string.
Brown roulades in the same saucepan and complete coooking by baking in the oven for 4-5 minutes at 350 F.
Sauce ( 2 servings)

Ingredients

30ml diced apples
5ml chopped grey shallots
250ml Knorr Demiglace sauce
65ml Ice Cider

Directions

in the same sucepan, brown shallots and apples.
Deglaze with ice cider and demglace sauce.
Bring to the boil 1-2 minutes.
Pour over roulades and serve with herb-flavoured risotto rice and steamed vegetables.

Serves 4

Ingredients¼ cup olive oil
3-4 veal tenderloins 3¼ lbs (1.5kg)
Salt and freshly ground pepper to taste
2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried rosemary)
12 shallots, peeled and halved
12 garlic cloves
Sauce
½ cup red wine
2 cups chicken stock
2 tablespoon unsalted butter

Directions
Preheat oven to 425°F (220°C)
Heat olive oil in a skillet on medium-high heat.
Season tenderloins with salt, pepper and rosemary.
Fry veal about 3 minutes per side or until golden.
Do not crowd veal in skillet.

Place veal in a roasting pan ready for baking in the oven.
Now add shallots and garlic cloves to the skillet on medium heat. (with the veal now removed)
Sauté until beginning to turn brown, about 3 minutes.
Cover skillet and cook them for 10 minutes.
Scatter shallots and garlic around veal.

Reserve skillet to make sauce.
Bake veal in the oven for 15 minutes or until slightly pink in centre.
Place veal on carving board and let rest 10 minutes.
Meanwhile, bring wine to boil in skillet, scraping up any accumulated bits in the skillet.
Add stock and reduce until slightly thickened (about 10 minutes).
Remove from heat and whisk in butter. Reserve.
Slice veal into thin slices and serve with garlic cloves, caramelized shallots and a spoonful of sauce.