Best Veal Chop With Madeira Sauce Recipes

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VEAL AND MUSHROOMS WITH MADEIRA SAUCE



Veal and Mushrooms With Madeira Sauce image

Make and share this Veal and Mushrooms With Madeira Sauce recipe from Food.com.

Provided by Oolala

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb veal, pounded thin
1/2 cup flour, to coat veal
3 tablespoons butter, may need more
salt, to taste
pepper, to taste
1/2 lb mushroom, sliced
3 tablespoons butter
1/2 cup beef bouillon
1/2 cup madeira wine
1/4 cup sherry wine

Steps:

  • Saute veal that has been coated with flour in 3 tablespoons melted butter, adding salt and pepper. Cook turning once.
  • Remove from skillet and keep warm.
  • Melt 3 tablespoons butter and add mushrooms and stir and cook 2-3 minutes. Add broth. Madiera, and sherry. Stir and cook.
  • Add the veal and cook 5-10 minutes covered.

SAUTEED VEAL KIDNEYS WITH ROASTED SHALLOTS, MADEIRA AND CREAM



Sauteed Veal Kidneys With Roasted Shallots, Madeira And Cream image

Provided by Anthony Bourdain

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

12 shallots
Vegetable oil, as needed
2 pounds veal kidneys
2 tablespoons butter
1/2 cup Madeira
1 cup heavy cream
1 tablespoon olive oil
1 tablespoon chopped parsley
1 teaspoon finely sliced chives

Steps:

  • Heat oven to 400 degrees. Place shallots in a roasting pan or casserole dish. Rub with vegetable oil, cover and roast until soft, about 20 minutes. Meanwhile, split kidneys lengthwise and remove nerve and core from each side. Slice clean kidneys into silver-dollar-size pieces. Set aside.
  • Squeeze roasted shallots out of their skins. Reserve 4 whole shallots for garnish and chop remainder. Place a large skillet over medium-low heat and melt 1 tablespoon butter. Add chopped shallots and saute until lightly browned, 2 to 3 minutes. Add Madeira and saute until reduced to a glaze. Stir in cream and simmer until reduced by half. Remove from heat.
  • Place a clean skillet over medium heat, and add remaining butter and the olive oil. When butter melts, add kidneys and saute until browned on all sides. Remove kidneys from pan, pour out any liquid in pan, and return kidneys to pan. Add cream sauce and simmer until kidneys are cooked to medium (pink inside) and glazed with sauce. Add parsley and chives. To serve, place equal portions on four plates, and garnish each with a whole roasted shallot. If desired, serve with sauteed spinach.

Nutrition Facts : @context http, Calories 1293, UnsaturatedFat 79 grams, Carbohydrate 35 grams, Fat 110 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 25 grams, Sodium 450 milligrams, Sugar 17 grams, TransFat 1 gram

VEAL CHOPS WITH MUSHROOMS



veal chops with mushrooms image

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

4 veal chops
2 tablespoons olive oil
salt and pepper
1 tablespoon tarragon
1 lb cremini mushroom, sliced
2 tablespoons flour
1 cup chicken stock
2 tablespoons heavy cream
1 dash nutmeg

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.

ROASTED VEAL CHOPS WITH MADEIRA AND PARSNIPS



Roasted Veal Chops with Madeira and Parsnips image

A favourite recipe of mine from LCBO Food and Drink, Autumn 2000. The Madeira brings out the sweetness of the parsnips and complements the mildly flavoured veal. This recipe is easily reduced to make a meal for 2 or 4 people. Serve with a green vegetable or salad. Veal chops are usually large enough to consider one portion per person. With other accompaniments, this course is sensible and does not allow for discomfort from overeating. I served this recipe as a main course, Christmas dinner, and it was a welcome change from the traditional turkey, ham, etc. The first two courses were lime sorbet and a sherried beef broth with sauteed scallion stems. Dessert was a mixture of berries and flavoured whipped cream followed by a tray of mixed cheeses. Selected wines could be a fine old Madeira; Valpolicella; or your favourite Chardonnay.

Provided by TOOLBELT DIVA

Categories     Christmas

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

12 small parsnips (or 6 large)
3/4 cup madeira wine, divided
3 tablespoons olive oil, divided
2 tablespoons granulated sugar (or sugar substitute)
6 veal chops
salt & freshly ground black pepper
1/4 cup butter

Steps:

  • Preheat over to 425 degrees F (220 C).
  • Peel, top and tail the parsnips.
  • If they are large, cut into quarters; medium-sized parsnips can be cut in half.
  • Place in a saucepan of cold salted water.
  • Bring to a boil, then simmer 5 minutes.
  • Drain and refresh with cold water.
  • Toss drained, dried parsnips with 1/4 cup (50 mL) of Madeira, 2 Tbsp (25 mL) olive oil and sugar (or sugar substitute).
  • Put in bottom of a roasting pan.
  • Place in oven and roast for 10 minutes.
  • Pat veal chops dry and season with salt and pepper.
  • Set aside.
  • Meanwhile, in a large frying pan, melt half the butter with remaining olive oil.
  • Brown 3 chops well, about 2 minutes per side.
  • Repeat with remaining butter and chops.
  • Discard any fat from the pan and add remaining Madeira.
  • Be careful, it may catch alight.
  • Reduce by half, stirring to loosen any brown bits; (deglazing the pan).
  • Add chops and coat with glaze.
  • Remove the roasting pan from the oven.
  • Turn parsnips.
  • Place glazed veal chops on top.
  • Pour remaining glaze over veal chops and return to the oven.
  • Roast 12 to 15 minutes more until veal chops are cooked and the parsnips soft.

VEAL CHOPS WITH MORELS



Veal Chops With Morels image

Provided by Trish Hall

Categories     dinner, main course

Time 1h

Yield Six servings

Number Of Ingredients 12

1 ounce dried morels, about 1 cup, or 3 ounces fresh mushrooms
8 tablespoons unsalted butter
2 tablespoons finely chopped shallots
1 tablespoon freshly squeezed lemon juice
7 tablespoons dry white wine
1 1/4 cups heavy cream
Salt and freshly ground pepper to taste
1 tablespoon dry Madeira or dry Sherry
6 loin veal chops, about 1/2 pound each
1/4 cup flour
4 tablespoons corn, peanut or vegetable oil
1 1/4 cups fresh or canned chicken broth

Steps:

  • If dried morels are used, place them in a mixing bowl and add hot but not boiling water to cover. Let stand until the water is cool. Drain the morels and pat dry. If fresh mushrooms are used, slice them and set aside.
  • Heat four tablespoons of the butter in a skillet over medium heat and add the shallots. Cook briefly, about half a minute, stirring, and add the mushrooms. Cook, shaking the skillet and stirring, about three minutes. Add the lemon juice, and cover and cook five minutes over low heat. Add two tablespoons of the white wine, and cover and cook over very low heat for five minutes. Add the cream, cover and cook over slightly higher heat about 10 minutes, stirring occasionally. At this point, the cream should be reduced and thickened. Add salt and pepper to taste and the Madeira or Sherry.
  • Dredge the chops in the flour and shake off any excess. Heat the remaining butter and the oil in a heavy skillet large enough to hold the chops in one layer. Cook over relatively high heat about five minutes, or until nicely browned on one side. Turn and cook the chops about five to 10 minutes on the second side until they are just cooked through. Do not overcook or the chops will become dry.
  • Remove the chops to a serving platter and keep them warm. Pour off most of the fat from the skillet. Add the remaining wine and cook briefly. Add the broth and cook over relatively high heat until reduced to about one-third cup. Add the mushrooms in cream sauce and blend. Pour over the chops and serve.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 25 grams, Carbohydrate 8 grams, Fat 57 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 27 grams, Sodium 914 milligrams, Sugar 2 grams, TransFat 1 gram

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