Sauteed Veal With Shrimp Mushroom And Brandy Cream Sauce Food

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SAUTEED VEAL WITH SHRIMP, MUSHROOM, AND BRANDY CREAM SAUCE



Sauteed Veal With Shrimp, Mushroom, and Brandy Cream Sauce image

Make and share this Sauteed Veal With Shrimp, Mushroom, and Brandy Cream Sauce recipe from Food.com.

Provided by Denver cooks

Categories     Veal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

6 tablespoons unsalted butter
1 red onion, halved, thinly sliced
8 ounces shiitake mushrooms, stemmed, caps thinly sliced
6 tablespoons brandy
1 cup beef stock or 1 cup canned beef broth
1 cup chicken stock or 1 cup canned low sodium chicken broth
1 cup whipping cream
all-purpose flour
6 veal cutlets, each pounded to 1/4-inch thickness
24 uncooked shrimp, peeled, deveined

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; sauté until translucent, about 4 minutes. Add mushrooms; sauté until beginning to brown, about 3 minutes. Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil 5 minutes. Add cream; boil until sauce coats spoon, about 14 minutes. Pour sauce into bowl; clean skillet.
  • Place flour in shallow dish. Sprinkle veal cutlets with salt and pepper; coat with flour. Melt 2 tablespoons butter in same heavy large skillet over high heat. Add 3 veal cutlets to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer veal to plate. Repeat with remaining veal cutlets. Cover veal to keep warm.
  • Melt remaining butter in same skillet. Add shrimp; sauté until just opaque in center, about 3 minutes. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Top with shrimp and sauce.

SAUTEED VEAL WITH SHRIMP, MUSHROOM, AND BRANDY CREAM SAUCE



Sauteed Veal with Shrimp, Mushroom, and Brandy Cream Sauce image

Categories     Milk/Cream     Mushroom     Shellfish     Sauté     Dinner     Meat     Veal     Shrimp     Fall     Winter     Anniversary     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

6 tablespoons (3/4 stick) unsalted butter
1 red onion, halved, thinly sliced
8 ounces shiitake mushrooms, stemmed, caps thinly sliced
6 tablespoons brandy
1 cup beef stock or canned beef broth
1 cup chicken stock or canned low-salt chicken broth
1 cup whipping cream
All purpose flour
6 4-ounce veal cutlets, each pounded to 1/4-inch thickness
24 uncooked shrimp, peeled, deveined

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; sauté until translucent, about 4 minutes. Add mushrooms; sauté until beginning to brown, about 3 minutes. Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil 5 minutes. Add cream; boil until sauce coats spoon, about 14 minutes. Pour sauce into bowl; clean skillet.
  • Place flour in shallow dish. Sprinkle veal cutlets with salt and pepper; coat with flour. Melt 2 tablespoons butter in same heavy large skillet over high heat. Add 3 veal cutlets to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer veal to plate. Repeat with remaining veal cutlets. Cover veal to keep warm.
  • Melt remaining butter in same skillet. Add shrimp; sauté until just opaque in center, about 3 minutes. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Top with shrimp and sauce.

SAUTEED VEAL SCALLOPS IN A WILD MUSHROOM CREAM SAUCE



Sauteed Veal Scallops in a Wild Mushroom Cream Sauce image

Make and share this Sauteed Veal Scallops in a Wild Mushroom Cream Sauce recipe from Food.com.

Provided by 2Bleu

Categories     Lamb/Sheep

Time 20m

Yield 4 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup shallot, minced
8 ounces wild mushrooms (such as chanterelles shiitake oyster or a combination)
1 teaspoon fresh thyme, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 large garlic clove, minced
1/2 cup dry white wine
1 cup veal demi-glace
1 cup heavy cream
8 veal cutlets, scallopini style
flour, for dredging
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon lemon juice
1/2 teaspoon fresh chervil, minced

Steps:

  • MAKE THE SAUCE: In a saute pan set over moderately high flame, heat the oil and butter until hot. Add the shallots and cook, stirring, 1 minute.
  • Add the mushrooms, thyme and salt and pepper and cook, stirring occasionally, for 5 minutes, or until mushrooms are soft.
  • Add the garlic and cook, stirring, 1 minute. Add the wine and reduce by half. Add the demiglace and simmer 5 minutes.
  • Add the cream and reduce until lightly thickened. Cover with a round of buttered wax paper and keep hot.
  • MAKE THE VEAL: Dredge the veal scallops in flour, shaking off excess, and season with salt and pepper.
  • In large skillet set over moderate flame, heat olive oil and butter until hot. Add scallops and saute for 1 minute on each side.
  • Transfer to sauce for just a minute and season mixture with fresh lemon juice and Chervil.

Nutrition Facts : Calories 481.2, Fat 47.3, SaturatedFat 22.9, Cholesterol 112, Sodium 467.6, Carbohydrate 8.6, Fiber 0.7, Sugar 1.4, Protein 3.7

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  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; sauté until translucent, about 4 minutes. Add mushrooms; sauté until beginning to brown, about 3 minutes. Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil 5 minutes. Add cream; boil until sauce coats spoon, about 14 minutes. Pour sauce into bowl; clean skillet.
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  • Melt remaining butter in same skillet. Add shrimp; sauté until just opaque in center, about 3 minutes. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Top with shrimp and sauce.
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