A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
|
|
|
Directions: Trim veal; cut into bite-size pieces. In plastic bag, combine flour with
salt and half of the pepper. toss veal in flour mixture, in batches if
necessary.
In large, deep nonstick skillet, heat half of the oil over medium-high
heat; brown meat in batches, adding remaining oil as necessary. Transfer to
plate; set aside.
Stir onion, garlic, carrots, mushrooms, sage and 1 tb water into skillet;
cook, stirring, for about 7 minutes or until golden and moisture is
evaporated. Stir in 2/3 cup water, stock, vermouth, tomato paste,
Worcestershire, remaining pepper and reserved meat. bring to boil; reduce
heat and simmer, covered, stirring occasionally, for 1 hour. Uncover; cook
for about 15 minutes or until meat is tender and sauce is thickened. Stir
in peas; let cool. Pour into 8-inch square baking dish.
[Can be made ahead, covered and refrigerated up to 1 day. Let stand at room
temperature for 30 minutes before baking.]
Light Biscuit Topping: In large bowl, stir together flour, parsley, baking
powder, baking soda, salt and pepper; cut in butter until mixture resembles
coarse crumbs. Add yogurt all at once; stir with fork to make soft,
slightly sticky dough.
On lightly floured surface, gently knead dough 8 times or until smooth.
Gently pat out dough into 8-inch square. Cut into 16 equal squares. Place
over veal mixture in 4 rows. Bake in 450F 230C oven for 25-30 minutes or
until bubbly, crust is golden and biscuits are cooked underneath when
gently lifted.
Serve with sauted zucchini
Per Serving: about 500 calories, 36 g protein, 15 g fat, 32 g carbohydrate,
high source fibre, good source calcium, excellent source iron
| Ingredients:
1 Pound(s) Stewing veal
3 Tablespoon(s) All-purpose flour
1/4 Teaspoon(s) Salt
1/2 Teaspoon(s) Pepper
1 Tablespoon(s) Vegetable oil
1 Onion, chopped
1 Garlic clove, minced
2 Carrots, chopped
3 Cup(s) Mushrooms, sliced
1/2 Teaspoon(s) Dried sage
2 Cup(s) Beef stock
2 Tablespoon(s) Dry vermouth [optl]
1 Tablespoon(s) Tomato paste
1 Teaspoon(s) Worcestershire sauce
1 Cup(s) Frozen peas
1 Tablespoon(s) Fresh parsley, chopped
2 Teaspoon(s) Baking powder
3/4 Teaspoon(s) Baking soda
3 Tablespoon(s) Butter, cold
3/4 Cup(s) Plain low-fat yogurt |
|
|
|
Check some related to 1-Pot: Mushroom and Veal Pot Pie videos
Similar recipes:
|
Wild mushroom bread pudding with smoked tomato jus Peel the garlic and blanch in boiling water for 1 minute. Drain and repeat process 2 more times. Set garlic aside. Lightly oi...
Yukon gold potato and wild mushroom gratin Preheat oven to 375F. Melt butter in heavy large skillet over medium-high
heat. Add mushrooms and saut until brown and soft, ...
Wild mushroom sauce #2 In a saute pan heat the butter and olive oil. Add the shallots and cook
until softened. Mix in mushrooms, garlic and salt...
Grilled lemon-parsley veal chops For veal:
Whisk first 4 ingredients with 1/2 cup oil in small bowl to blend. Arrange
veal chops in 15x10x2-inch glass baking ...
Chinese mushroom foo yung In a medium-sized bowl beat together all ingredients except oil and
soya sauce. Heat a small amount of oil in a large sk...
Brown veal stock Place veal bones in a shallow roasting pan. Bake At 450 F. For 45 minutes or until bones are well browned, turning occasiona...
Thai-style, spicy eggplant-mushroom sauce Mince garlic and shallot; quarter mushrooms, dice eggplant into 1-inch cubes and slice red bell pepper into long strips. In a...
Barbecued portobello mushroom steaks 1. Prepare grill.
2. Wipe mushroom caps with paper towel, brush each cap with 1 tablespoon
LHJ's Barbecue Sauce an...
Wild mushroom salad with balsamic vinaigrette Dry greens well, break into bite size pieces and place in salad bowl.
Heat butter in large skillet on medium high heat. A...
Veal in a casserole (kalfakjot a fati) Rinse veal (or wipe with a damp paper towel) and remove any skin. Cut
into rather small pieces. Peel potatoes and cut i...
Spinach and mushroom salad Rinse the spinach in several changes of water, drain it well, and pat the
leaves dry on toweling. Shred the leaves coar...
Hot mushroom bacon spread Cook bacon crisp and crumble. Saute mushrooms, onion and garlic in 2
T of bacon fat until soft, (5 minutes). Stir until ...
Herbed mushroom stuffing In skillet, cook mushrooms, celery and onion in butter until tender.
Add water and bouillon; cook until bouillon dissolves...
Wild mushroom, tomato and zucchini gratin In a medium saute pan, heat 1/4 cup oil to smoking point. Carefully
add onions and saute until translucent. Season with ...
Pie crust mushroom soup Preheat the oven to 400F degrees. Peel and roughly chop the
mushroom, including the stems. Melt the butter in a large sau...
Wild mushroom stroganoff with herb crumb topping 1. Cook the potatoes in lightly salted, boiling water until tender.
2. Meanwhile prepare the filling and topping. To make...
Veal and asparagus stew in lemon sauce In a large, heavy pot or dutch oven, heat the oil over medium heat. Put in
the sausage and cook it for 3-4 minutes, breaking...
Wild mushroom, capsicum and herb ratatouille Heat the olive oil in a large pan and saute the garlic until golden. Add
the sliced mushrooms and cook for 5 minutes over...
Toasted mushroom rolls Finely chop mushrooms. Saute for 5 minutes in butter. Blend in
flour, salt, garlic and marjoram. Stir in cream. Cook ...
Mushroom barley stew Toss the carrots into a hot wok and cook for a few minutes, add the garlic, onions and green peppers, deglazig the pan with w...
Wild mushroom and pecorino tart Preheat the oven to 200C.
Heat the olive oil in a frying pan, add the mushrooms, season and saut‚ briskly until cooked.
Sti...
Wild mushroom ragout Clean and slice mushrooms. Set aside. In a medium-sized skillet, melt
butter and saute garlic and shallots for 2 to 3 min...
Wild mushroom and foie gras turbo dog bisque In a stock pot, over medium heat, stir the oil and flour together. Cook, stirring constantly, for 10 to 15 minutes for a blon...
Mushroom-short rib soup MELT BUTTER IN A 2-QUART POT over medium heat on the stove. Add the onions
and cook covered, stirring occasionally, for ...
Tomato mushroom cup Hollow out tomatoes, reserving centers for another use. Drain tomato
shells. Saute chopped mushrooms in butter or marga...
Fresh mushroom, onion and walnut stuffing 1 Heat oven to 350 degrees. Trim and slice mushrooms. In a large skillet,
over medium heat, melt 1 tablespoon of the butter. A...
"cream" of mushroom soup (My favorite as a child growing up in cold Minnesota).
"Saute" sliced mushrooms in a PAM srayed skillet til bro...
Mushroom brunch rice Bring broth to a boil. Add other ingredients. Reduce heat and cover.
Simmer for 20-25 minutes. Remove bay leaf and se...
Mushroom flambes bring the sherry and chicken broth to a boil. reduce heat and smiier for 5 minutes or until the alcohol is burned off.
saute...
Mushroom & barley miso soup Heat oil in a large pot & saute the onions & thyme. After 5 minutes,
add the mushrooms & cook for another 2...
Wild mushroom soup #3 Clean the fungi with a pastry brush (rinse if necessary), and allow to
drain. Chop all the fungi except 110g of the wild ...
Hot spinach & mushroom salad Wash fresh spinach and remove all tough stems; drain well. In hot oil,
saute mushrooms and onions until onions are wilted...
Wild mushroom chowder Saute the mushrooms and onions in the butter until the onions are translucent. Stir in the flour. Put this mixture into a med...
Cheddar mushroom open-face sandwich Saute the mushrooms in the butter until tender. Remove from the heat and
stir in the egg and oregano. Stir in the cheddar c...
Barvarian veal with asparagus In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lem...
Ovo-lacto: asparagus/mushroom casserole Preheat the oven to 375 degrees. Cook the rice, then mix with everything
else except the cheese. Pour into a greased 8...
Mushroom, snow pea and spinach salad Whisk together first 5 ingredients in a small bowl. Season dressing
with salt and pepper. Bring a large pot of salted wat...
Wild mushroom ragu with polenta Place the dried mushrooms in a medium mixing bowl, and cover with boiling
water. Let the mushrooms stand until softened, ...
Kalbssxhnitzel in currysosse (veal steaks / lemon & curry) Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown
veal slices on both sides. Remove meat and reserve. ...
Grilled chicken with creamy grits and shiitake mushroom sauc Make chicken:
Mix oil, garlic and rosemary in 13 x 9 x 2-inch glass baking dish. Sprinkle
chicken with salt and pepper. Add t...
|
Loading...
|
|
::