Best 8 Veal In Tarragon Mushroom Sauce Recipes

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Tantalize your taste buds with our exquisite Veal in Tarragon Mushroom Sauce, a symphony of flavors that will transport you to culinary heaven. This classic French dish features tender veal cutlets enveloped in a luscious sauce brimming with earthy mushrooms, aromatic tarragon, and a touch of white wine. Indulge in the perfect balance of flavors as the delicate veal melts in your mouth, complemented by the umami-rich mushrooms and the subtle anise notes of tarragon. Served over a bed of fluffy mashed potatoes or egg noodles, this dish is sure to leave you craving for more.

But that's not all! This article also presents a delightful array of other recipes to tantalize your taste buds. Embark on a culinary journey with our succulent Veal Piccata, where tender veal cutlets are sautéed to perfection and bathed in a tangy lemon-butter sauce. Experience the rustic charm of our hearty Veal Stew, where succulent veal chunks are braised in a savory broth infused with aromatic vegetables and herbs. If you prefer a lighter option, our flavorful Veal Marsala is a delectable choice, featuring tender veal cutlets sautéed in a luscious Marsala wine sauce. And for a taste of classic Italian cuisine, try our delectable Veal Parmigiana, where succulent veal cutlets are breaded, fried, and smothered in a rich tomato sauce and melted cheese.

So, prepare to embark on a culinary adventure with our diverse selection of veal recipes. Whether you're a seasoned cook or just starting your culinary journey, these dishes will surely impress your family and friends. Let's get cooking!

Here are our top 8 tried and tested recipes!

VEAL CUTLETS WITH TARRAGON CREAM SAUCE



Veal Cutlets with Tarragon Cream Sauce image

This quick, easy dinner-party dish is delicious served with buttered tagliatelle pasta and lightly steamed green vegetables.

Provided by Julie Rossotti

Categories     Veal Recipes

Number Of Ingredients 9

4 veal cutlets
1 tablespoon flour
2 tablespoons sunflower oil
1 shallot, chopped
2 cups oyster mushrooms, sliced
2 tablespoons Marsala or medium dry sherry
1 cup crème fraîche
2 tablespoons fresh tarragon, chopped
salt and pepper

Steps:

  • Season the flour with salt & pepper and use to dust the veal cutlets, then set aside.
  • Heat the oil in a large frying pan and cook the shallot and mushrooms for 5 minutes. Add the cutlets and cook over high heat for about 1½ minutes on each side. Pour the Marsala or sherry and cook until reduced by half.
  • Use a spatula to remove the veal cutlets from the pan. Stir the crème fraîche, tarragon and seasoning into the juices remaining in the pan and simmer gently for 3-5 minutes or until the sauce is thick and creamy. If the sauce seems to be too thick, add 2 tbl water.
  • Return the cutlets to the pan and heat through for 1 minute before serving.

VINEGAR-AND-TARRAGON MUSHROOMS



Vinegar-and-Tarragon Mushrooms image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 minced garlic clove and 1 diced shallot in butter in a large skillet over medium heat, 3 minutes; season with salt and pepper. Add 1 pound each quartered shiitake and cremini mushrooms; cook until tender, about 10 minutes, adding 1 to 2 tablespoons water if needed. Add 1/2 cup white balsamic vinegar and cook until evaporated, 5 minutes. Add 1/4 cup chopped tarragon.

VEAL SCALLOPS WITH WILD MUSHROOM, MUSTARD, AND TARRAGON SAUCE



Veal Scallops with Wild Mushroom, Mustard, and Tarragon Sauce image

Categories     Herb     Mushroom     Mustard     Sauté     Quick & Easy     Veal     Fall     Tarragon     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1 1/4 pounds veal scallops, about 1/8 inch thick
4 tablespoons (1/2 stick) butter
1/4 cup chopped shallots
8 ounces assorted wild mushrooms (such as oyster and stemmed shiitake), sliced or quartered
2 tablespoons chopped fresh tarragon
1/2 cup dry white wine
1 cup heavy cream
2 tablespoons coarse-grained Dijon mustard

Steps:

  • Sprinkle veal on both sides with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook veal until golden, about 20 seconds per side. Transfer to plate. Melt 3 tablespoons butter in same skillet. Add shallots; sauté 30 seconds. Add mushrooms; sauté until brown, about 3 minutes. Stir in tarragon. Add wine; cook over high heat until almost all liquid evaporates, stirring to scrape up browned bits, about 2 minutes. Add cream; boil until reduced by 1/4, about 1 minute. Stir in mustard. Using tongs, return veal to pan; simmer until heated through. Divide veal and sauce among 6 plates and serve.

VEAL MEATBALLS WITH TARRAGON



Veal Meatballs With Tarragon image

Provided by Craig Claiborne and Pierre Franey

Categories     dinner, weekday, pastas, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 17

3/4 pound ground lean veal
1 tablespoon butter
1/2 cup finely chopped onion
1 teaspoon finely minced garlic
1/2 cup fine fresh bread crumbs
1 teaspoon dried tarragon
1/4 cup finely chopped parsley
1/8 teaspoon freshly grated nutmeg
1 egg, lightly beaten
1/4 cup freshly grated Parmesan cheese
2 tablespoons heavy cream
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup flour
2 to 4 tablespoons olive oil
5 cups tomato sauce, approximately (see recipe)
1 pound spaghetti, cooked to the desired degree of doneness

Steps:

  • Put the veal in a mixing bowl.
  • Heat the butter in a saucepan, and add the onion and garlic. Cook, stirring, until the mixture is wilted. Add this to the veal.
  • Add the bread crumbs, tarragon, parsley, nutmeg, egg, cheese, cream, salt and pepper to taste. Blend well.
  • Shape the mixture into 18 balls. Dredge the balls in flour and shake off excess.
  • Heat enough oil in a skillet to reach a depth of about oneeighth inch. Add the balls and cook, turning as they brown, until browned all over. Add the balls to the tomato sauce and cook about 30 minutes.
  • Serve with cooked spaghetti.

Nutrition Facts : @context http, Calories 599, UnsaturatedFat 10 grams, Carbohydrate 84 grams, Fat 16 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 5 grams, Sodium 1167 milligrams, Sugar 11 grams, TransFat 0 grams

PORK CHOPS WITH MUSHROOM-TARRAGON SAUCE



Pork Chops with Mushroom-Tarragon Sauce image

Nothing says decadent like fresh mushrooms, wine and tarragon. Garlic salt and pepper boost flavor without adding any unwanted calories in this special entree. -Melissa Jelinek, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 teaspoons olive oil, divided
3/4 pound sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
1/3 cup white wine or reduced-sodium chicken broth
1/4 cup all-purpose flour
1 cup reduced-sodium chicken broth
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
2 teaspoons butter

Steps:

  • Sprinkle pork chops with garlic salt and pepper. In a large nonstick skillet coated with cooking spray, brown chops in 1 teaspoon oil. Remove and keep warm. In the same pan, saute mushrooms and onion in remaining oil until almost tender. Add garlic; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Combine flour and broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork chops to pan and add tarragon. Cover and cook for 6-8 minutes or until a thermometer reads 145°. Stir in butter.

Nutrition Facts : Calories 342 calories, Fat 14g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 322mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges

VEAL CHOPS WITH TARRAGON



Veal Chops with Tarragon image

Provided by Darren DiPietro

Categories     Beef     Herb     Sauté     Quick & Easy     Dinner     Veal     Pan-Fry     Tarragon     Bon Appétit     Pennsylvania     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 7

2 1/2-inch-thick veal loin chops (7 to 8 ounces each)
2 teaspoons dried tarragon
All purpose flour
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup canned chicken broth
2 tablespoons fresh lemon juice

Steps:

  • Season veal with salt, pepper and 1 teaspoon tarragon; dust lightly with flour. Melt butter in heavy medium skillet over medium-high heat. Add veal and cook until light brown and just cooked through, about 4 minutes per side. Transfer veal to plate. Add wine, broth, lemon juice and remaining 1 teaspoon tarragon to skillet. Boil until juices are syrupy, scraping up any brown bits, about 5 minutes. Return veal and any collected juices to skillet and cook until just heated through, about 1 minute.

VEAL TENDRONS IN CREAM AND TARRAGON SAUCE



Veal Tendrons in Cream and Tarragon Sauce image

Provided by Jacques Pepin

Categories     dinner, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 veal breast (3 1/2 to 4 pounds), cut into ribs, with each rib cut in half crosswise. (There should be about 8 pieces.)
2 onions (about 8 ounces), peeled and coarsely chopped
1 tablespoon flour
1 1/4 cups water
4 cloves garlic, peeled, crushed and coarsely chopped (about 1 tablespoon)
2 bay leaves and 5 to 6 sprigs of thyme tied together to make an herb bouquet or, if fresh thyme is not available, 1/2 teaspoon dry thyme
1 teaspoon salt
1/2 cup heavy cream
1 tablespoon chopped fresh tarragon, or 1/2 teaspoon dried
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat the oil and butter in a sturdy black-enamel or cast-iron pan and, when hot, add half the veal ribs in one layer. Cook over high heat for about 10 minutes, turning to brown on all sides. Remove the browned ribs to a plate. Repeat with the remaining ribs, placing them on the plate after they are browned.
  • Remove all but 1 tablespoon of fat from the cooking pan and add the onion. Cook 3 to 4 minutes, stirring constantly. The onion should be wilted and mixed with the solidified meat juices loosened through stirring. Add the flour and mix well. Add the water and bring to a boil, stirring well.
  • Return the meat to the pan and add the garlic, herb bouquet and salt. Bring to a boil, cover, reduce the heat to very low and cook slowly for 1 hour. By then the meat should be tender and there should be 1 1/4 to 1 1/2 cups of lightly thickened sauce. Discard the herb bouquet and add the cream. Bring to a boil, stir in the tarragon and pepper and serve.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 7 grams, Sodium 316 milligrams, Sugar 2 grams, TransFat 0 grams

VEAL WITH MUSHROOM-WINE SAUCE



Veal with Mushroom-Wine Sauce image

A tender and flavorful main course, Veal with Mushroom-Wine Sauce, brings a touch of elegance to the dinner table. "This delicious entree came from a cookbook filled with low-fat recipes. We altered it a bit to better suit our tastes," says Julie Kocur of Abingdon, Maryland.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 veal cutlets (4 ounces each)
1/2 teaspoon canola oil
1 pound sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1/2 cup white wine or reduced-sodium chicken broth
4 teaspoons all-purpose flour
1/4 cup water
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large nonstick skillet coated with cooking spray, cook veal in oil over medium heat until no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add mushrooms, onion and garlic to the skillet; cook over medium-high heat until tender, 5-8 minutes. Add wine, stirring to loosen browned bits from pan. , Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley, salt and pepper. Serve over veal.

Nutrition Facts : Calories 231 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 281mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

Tips:

- Use high-quality veal for the best flavor. - Don't overcook the veal, as it will become tough. - Use a variety of mushrooms for a more flavorful sauce. - Add some white wine to deglaze the pan and add flavor to the sauce. - Serve the veal in tarragon mushroom sauce with mashed potatoes or rice.

Conclusion:

Veal in tarragon mushroom sauce is a classic French dish that is easy to make at home. With a few simple ingredients, you can create a delicious and elegant meal that is perfect for a special occasion.

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