Best 7 Veal Chops With Creamy Mushroom Sauce And Mashed Potatoes Recipes

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Indulge in a culinary masterpiece with our exceptional recipe for veal chops smothered in a velvety creamy mushroom sauce, accompanied by creamy mashed potatoes. This dish tantalizes taste buds with its tender and succulent veal chops, perfectly complemented by the earthy flavors of mushrooms and the lusciousness of a creamy sauce. The mashed potatoes add a creamy and comforting element, making this dish a harmonious blend of flavors and textures that will leave you craving for more.

Here are our top 7 tried and tested recipes!

VEAL CHOPS WITH CREAMY MUSHROOM SAUCE AND MASHED POTATOES



Veal Chops with Creamy Mushroom Sauce and Mashed Potatoes image

Pork chops can be substituted for the veal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

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.

VEAL CHOPS WITH CREAMY MUSHROOM SAUCE AND MASHED POTATOES



Veal Chops with Creamy Mushroom Sauce and Mashed Potatoes image

Pork chops can be substituted for the veal.

Provided by www.marthastewart.com

Categories     Dinner

Yield 1

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:

  • For complete instructions, visit the original site at https://www.marthastewart.com/313037/veal-chops-with-creamy-mushroom-sauce-an

Nutrition Facts : ServingSize serving, Sugar 8 g, Sodium 215 mg, Cholesterol 99 mg, SaturatedFat 21 g, Calories 422 kcal, Carbohydrate 13 g, Protein 10 mg, Fat 37 g

VEAL CHOP WITH PORTABELLO MUSHROOMS



Veal Chop with Portabello Mushrooms image

A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Serve with a side of pasta and they'll think they're in Italy!

Provided by COOKINGQUEEN75

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 2

Number Of Ingredients 7

5 tablespoons olive oil, divided
1 tablespoon butter
2 veal chops
1 portobello mushroom, sliced
1 ½ cups chicken broth
1 ½ teaspoons fresh rosemary, chopped
½ cup red wine

Steps:

  • Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
  • Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
  • Drizzle with remaining 1 tablespoon olive oil, and serve.

Nutrition Facts : Calories 554.9 calories, Carbohydrate 5.2 g, Cholesterol 97.5 mg, Fat 45.2 g, Fiber 0.9 g, Protein 21.7 g, SaturatedFat 10.2 g, Sodium 838.4 mg, Sugar 2.1 g

VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE



Veal Scallops with Creamy Mushroom Sauce image

John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened it as a European-style hotel and restaurant. Schumachers' is now on the National Register of Historic Places. John's wife, Kathleen, runs the front of the popular restaurant, and John is the chef. His specialties are central European fare - like this veal sauté.

Provided by John Schumacher

Categories     Milk/Cream     Mushroom     Sauté     Quick & Easy     Veal     White Wine     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 8

1/2 cup all purpose flour
1 1/4 pounds large veal scallops (each about 1/4 inch thick)
5 tablespoons butter
8 ounces crimini mushrooms, sliced
2 large shallots, finely chopped (about 1/2 cup)
3/4 cup dry white wine
1 cup whipping cream
2 tablespoons chopped fresh parsley

Steps:

  • Place flour in shallow dish. Sprinkle veal scallops with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over high heat. Coat veal in flour, shaking off excess. Working in batches, add veal to skillet and sauté until beginning to brown, about 1 minute per side. Transfer to plate. Tent with foil to keep warm.
  • Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and shallots and sauté until mushrooms are brown and tender, about 7 minutes. Add wine; simmer until liquid is reduced to 1/4 cup. Add cream; simmer until reduced to sauce consistency, about 3 minutes. Season sauce with salt and pepper. Return veal to skillet; simmer until just heated through, about 1 minute. Transfer veal to plates, spooning sauce over. Sprinkle with parsley; serve.

VEAL WITH WHIPPED PARSNIPS AND MUSHROOM CREAM SAUCE



Veal with Whipped Parsnips and Mushroom Cream Sauce image

Categories     Milk/Cream     Dairy     Mushroom     Sauté     Veal     Parsnip     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
8 ounces assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake), sliced
2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1 tablespoon finely chopped fresh parsley
1 teaspoon whole grain Dijon mustard
4 8-ounce veal rib chops (each 1 1/4 inches thick), boned
Whipped Parsnips

Steps:

  • Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until tender, about 8 minutes. Add chicken stock. Boil until mixture is reduced to 1 1/4 cups, about 12 minutes. Stir in whipping cream, parsley and mustard. Season sauce with salt and pepper.
  • Meanwhile, sprinkle veal chops with salt and pepper. Melt remaining 1 tablespoon butter in another heavy large skillet over medium-high heat. Add veal and cook to desired doneness, about 4 minutes per side for medium-rare.
  • Spoon Whipped Parsnips onto 4 plates. Place veal chops atop parsnips. Spoon sauce around parsnips and serve.

VEAL CHOPS WITH ROSEMARY CREAM SAUCE



Veal Chops With Rosemary Cream Sauce image

This is a recipe that I developed after my husband visited Prague and had this dish in a pub... 3 nights in a row. If you are looking for EASY, but fancy this dish is the ticket. Serve with roasted garlic and rosemary potatoes. Recipe can easily be doubled. If you have difficulty finding chops, use scallopini instead with equally good result.

Provided by MacChef

Categories     Veal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

2 (6 -7 ounce) veal chops
1/2 cup dry white wine
2 tablespoons fresh rosemary, chopped
1 pinch nutmeg
4 ounces heavy cream
salt and pepper

Steps:

  • Heat up a saute pan and spray with non-stick olive oil spray (or use 1 tbsp olive oil). Place chops in pan and sear on each side about 3-4 minutes each. Chops will not be cooked through.
  • Remove chops from skillet and add the wine to deglaze. When wine is reduced by half add cream, rosemary and nutmeg and bring to a boil.
  • Put chops back in skillet and continue to cook until the cream is reduced by about half. Salt and pepper to taste.

VEAL CHOPS WITH MUSHROOMS



veal chops with mushrooms image

Make and share this veal chops with mushrooms recipe from Food.com.

Provided by chia2160

Categories     Veal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 veal chops
2 tablespoons olive oil
salt and pepper
1 tablespoon tarragon
1 lb cremini mushroom, sliced
2 tablespoons flour
1 cup chicken stock
2 tablespoons heavy cream
1 dash nutmeg

Steps:

  • heat oil in skillet, add chops, season and saute about 5 mins per side until cooked through.
  • remove to plate and keep warm.
  • toss mushrooms in flour, add to pan.
  • add chicken stock cook a few minutes until thickened.
  • add cream, nutmeg and salt& pepper to taste.
  • spoon sauce over chops, serve.

Tips:

  • For the best results, use high-quality veal chops. Look for chops that are evenly marbled and have a rosy-pink color.
  • To ensure that the veal chops are cooked evenly, pound them to an even thickness before cooking.
  • When searing the veal chops, be sure to use a hot skillet and sear the chops for only a few minutes per side. This will help to create a nice crust on the outside of the chops while keeping the inside tender and juicy.
  • The creamy mushroom sauce is a great way to add flavor and richness to the veal chops. Be sure to use fresh mushrooms and simmer the sauce for at least 30 minutes to allow the flavors to develop.
  • Mashed potatoes are a classic side dish for veal chops. Be sure to use Yukon Gold potatoes, which have a creamy texture and hold their shape well when mashed.

Conclusion:

Veal chops with creamy mushroom sauce and mashed potatoes is a delicious and elegant dish that is perfect for a special occasion. The veal chops are tender and juicy, the sauce is rich and flavorful, and the mashed potatoes are creamy and smooth. This dish is sure to impress your guests and leave them wanting more.

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