18 mins
Veal and Creamed Mushrooms
Recipe by Graham
Veal is the meat of young cattle (calves) that are slaughtered between 20 and 26 weeks old. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds. Veal has a tender texture that once made it a luxury meat. Nowadays, it is less expensive than it used to be and makes a nice change from time to time.
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Veal Marengo Ingredients for Veal and Creamed Mushrooms
Currently displaying quantities in US Imperial Measurements
How to Cook Veal and Creamed Mushrooms
In this recipe, we are using veal escalops. A veal escalope is a flat piece of meat about ½" (1cm) thick. It is not a rib or cutlet or chop. You may think of an escalope as being a piece of boneless meat that has been thinned out using a mallet, rolling pin or merely butterflied. However, for veal, tenderising is quite unnecessary.- Wash the mushrooms, slice them thinly, season with salt and freshly-ground black pepper and fry gently for a few minutes to remove some of the water. Meanwhile, sprinkle the veal escalops with a little salt and freshly-ground pepper, Place the butter in a frying pan over a moderate heat and fry the veal for 3-4 minutes on each side until golden brown.
- Once the veal is cooked, remove it from the pan and keep it warm on top of the mushrooms. Add the wine to the pan in which the veal was cooked and, with a wooden spoon or spatula, stir well to collect the meat juices from the veal. Bring the wine up to simmering and add the cream, Stir well without letting the mixture boil then add the veal and mushrooms and coat with the sauce. Place the veal onto serving plates and spoon the mushroom and cream mixture over the top. Serve immediately with Potato and Pea Nests... extravagance on a low budget!
GRAHAM'S HOT TIP:
Don't overcook your veal. It's a very tender form of beef and can quickly become chewy if overcooked.
Despite this being a 'red meat', serve with a good quality dry white wine like a Chablis or Sancerre.Reviews of Veal and Creamed Mushrooms
| September 16 2014 This is an absolutely fabulous dish. I didn't change a thing and made this simple recipe exactly as is. Served it just with mashed potatoes because there is plenty of "sauce" with the wine and cream. The flavor was fantastic! This one is a keeper for sure! valentina_2 (1 review) |
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Other Veal Recipes
The French refer to paupiettes as "alouettes sans tête" (headless larks). Thin slices of veal stuffed with minced meat. Simple and effective.
In cookery, a grenadin is a larded fillet, especially one of veal or poultry, glazed with its own concentrated liquor.
Veal is the meat of young cattle (calves) that are slaughtered between 20 and 26 weeks old. Veal has a tender texture that once made it a luxury meat.
