Braised Veal Breast With Mushrooms
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
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Ingredients
- 1ounce dried mushrooms, shiitakes, porcinis or a combination
- 12- to 3-pound boneless veal breast
- ½cup white wine
- Salt and freshly ground black pepper
- 1tablespoon butter, optional
Nutritional analysis per serving (6 servings)
429 calories; 30 grams fat; 12 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 33 grams protein; 503 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Reconstitute the mushrooms by covering them with very hot water. Strain through a fine sieve to remove any grit. Strain the liquid, and reserve.
- Step 2
Turn heat under a 12-inch skillet to medium-high, and let it sit for a minute. Add veal, and brown on both sides, turning once, for a total of about 6 minutes.
- Step 3
Remove meat to a plate, and turn heat to medium. Add the mushrooms and about ½ cup of their liquid to the skillet, along with wine. Bring to a boil, and cook about 30 seconds, then return veal to skillet. Season with salt and pepper, turn heat to low, and cover.
- Step 4
Cook 60 to 90 minutes, turning once or twice and checking occasionally to make sure the liquid is bubbling slowly; adjust heat accordingly.
- Step 5
When meat is tender, remove it to a cutting board. Turn heat under skillet to high, and reduce liquid to a thick, sauce-like consistency. Stir in butter if desired, and keep warm. Carve meat against the grain into slices ¼ inch thick, and serve with pan juices.
Private Notes
Comments
I followed the recipe as written until the very end when I added a splash of white wine while reducing the sauce and finished with some fresh thyme. It was a hit!