Best Veal In Savoy Cabbage With Mushroom Sauce Recipes

Savoy Cabbage and Mushrooms image

Provided by lilifee

Time 30m

Yield 4

Number Of Ingredients 6

1 tablespoon olive oil
1 savoy cabbage, sliced
1 (8 ounce) package sliced fresh mushrooms
½ teaspoon dried cilantro
salt to taste
½ cup vegetable broth

Steps:

Heat oil in a pot over medium-low heat and cook savoy cabbage and mushrooms until softened, about 5 minutes. Season with dried cilantro and salt. Add broth, cover, and simmer until cabbage is cooked through, about 20 minutes.

Nutrition Facts : Calories 76.7 calories, Carbohydrate 9.4 g, Fat 3.7 g, Fiber 4.2 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 131 mg, Sugar 3.9 g

Veal and Mushrooms image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 pound (1 stick) unsalted butter
1 large Bermuda onion, chopped (about 2 cups chopped)
2 tablespoons chopped garlic
2 pounds boneless veal shoulder, cut into 1-inch cubes
1 cup all-purpose flour
1 quart sliced mushrooms
1/4 cup chopped fresh parsley leaves
3 cups crushed plum tomatoes (recommended: San Marzano)
1 pint chicken stock or broth
Salt
Black pepper

Steps:

Melt butter in a 6-quart stockpot over medium heat. Add onion and garlic and saute until onion is translucent. Meanwhile, dredge veal cubes in flour, discarding any extra flour. When onions are translucent, add the veal to the stockpot and cook until lightly browned. Add mushrooms, parsley, crushed tomatoes, and chicken stock. Simmer for approximately 45 minutes, or until meat is fork-tender. Season with salt and pepper, to taste, and serve.

Veal With Mushroom Sauce image

Provided by ImPat

Categories Veal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

800 g veal schnitzels
1 tablespoon olive oil
60 g butter
2 garlic cloves (minced)
400 g button mushrooms (sliced)
1/2 cup white wine (125ml)
2 tablespoons beef stock (or veal glaze)
1/2 cup thickened cream (125ml double cream)
2 teaspoons Dijon mustard
salt and white pepper (to taste)

Steps:

Place veal between two sheets of cling wrap and beat them with a rolling pin or mallet or I've even used a small frypan until very thin (if they're already paper thin when you buy them, don't bother with this step).
Heat the olive oil and 1 tablespoon of the butter in a large frying pan/skillet over high heat and cook the veal quickly, only about 1 minute on each side, in batches so you don't overcrowd the pan and set aside on a plate and cover loosely with foil to keep warm.
Into the same pan add the remaining butter and the garlic and mushroomns and saute until the mushrooms are browned.
Deglaze the pan with the wine and simmer until it is almost evaporated and then add the stock, cream and mustard and siommer until the sauce reduces slightly and starts to thicken.
Season to taste with salt and pepper and then pour over the veal, sprinkle with ground black pepper, if you like.

Nutrition Facts : Calories 283.3, Fat 26.8, SaturatedFat 15, Cholesterol 72.8, Sodium 179.3, Carbohydrate 4.5, Fiber 0.8, Sugar 1.8, Protein 3.2