Best Veal Chop With Madeira Sauce Recipes

Veal and Mushrooms With Madeira Sauce image

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.

Veal Chops with Creamy Mushroom Sauce and Mashed Potatoes image

Provided by Martha Stewart

Number Of Ingredients 14

3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
4 veal chops, with rib bone in
1 medium onion, diced
2 cloves garlic, minced
1 pound wild mushrooms, cleaned and sliced
1/4 cup dry white wine, or cognac
2 cups Homemade Chicken Stock Homemade Chicken Stock, or low-sodium canned
1 cup heavy cream
Salt and freshly ground black pepper
2 pounds Yukon Gold potatoes, peeled and cut into large pieces
3/4 cup milk
Freshly ground black pepper
Mesclun greens, for garnish

Steps:

Heat 1 tablespoon butter and the oil in a large saute pan over medium-high heat. Add veal chops, and sear until golden, 5 to 6 minutes per side. Transfer to a plate, and keep warm.
Add the onion and garlic to the pan, and saute until softened, about 5 minutes. Add the mushrooms, and cook, tossing occasionally, until they have released all of their juices and most of the liquid has evaporated. Add the wine, and cook, scraping up any browned bits from the bottom of pan with a wooden spoon, until the liquid has evaporated, about 2 minutes. Stir in the stock and cream, return chops to pan, and bring to a boil. Reduce heat, cover, and simmer gently 30 minutes. Continue cooking, uncovered, until meat is very tender and sauce has thickened, 20 to 25 minutes. Season with salt and pepper.
Meanwhile, place potatoes in a large saucepan of cold, salted water, and bring to a boil. Reduce heat, and simmer gently until tender, about 15 minutes. Drain; pass potatoes through a potato ricer, and return to saucepan. Stir in the remaining 2 tablespoons butter and the milk, and season with salt and pepper. Cover, and set aside until ready to serve.
Pour warm sauce over the chops and mashed potatoes, and serve with greens on the side.

Roasted Veal Chops with Madeira and Parsnips image

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.