RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2357
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| Recipe Name: |
Veal Chops Smothered with Mushroom Gravy |
| Source: |
Emeril Lagasse of Emeril's - New Orleans, LA |
Submitted by: |
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Last Modified: |
2010-02-01
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Veal |
Kosher: |
No |
| Ethnicity: |
Creole |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Intermediate |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
4 12-ozs veal, loin chop
1 Each salt and pepper
0.5 Pound mushrooms assorted exotic
1 Tablespoon parsley, flat-leaf
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Directions:
Season the chops with creole seasoning. In a large saute pan, heat the vegetable oil. When the oil is hot, add the chops and sear for 6 minutes and turn over and continue to sear for 5 minutes. Remove the chops from the pan and set aside. Add the bacon and fry until crispy, about 4 minutes. Stir in the flour and whisk until the mixture is smooth. Cook, stirring constantly until the mixture is the color of chocolate, about 3 minutes. Add the onions. Season with salt and pepper. Cook the onions for 2 minutes. Add the mushrooms and garlic. Cook, stirring, for 2 minutes. Add the stock, bring the mixture to a gentle boil, and simmer for about 2 minutes. Return the chops to the pan and simmer for 5 minutes, basting often. Remove from the heat and stir in the parsley and green onions. Serve the chops warm with the pan gravy. |
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| Nutrition per Serving: |
| Calories: |
851 |
Total Carbs: |
30.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
280.4 |
Fat: |
51.0 |
Protein: |
72.69 |
| Fiber: |
2.66 |
Sodium: |
313.60 |
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