Season the veal with salt, pepper ... Sprinkle the flour over the mushrooms and stir until combined, then add the reduced wine and cook for about 15 minutes. Whisk in the remaining butter and ...

The recipe doesn't use stock, demi-glace, or even water, relying on robust red wine to create the deeply flavored braising sauce. The finished dish is a celebration of cozy, comforting French fare ...

Celebrity chef Giada De Laurentiis, of Wine Spectator Best of Award of Excellence winner Giada in Las Vegas, shares her recipe for a crisp milanese-style veal chop. Try it with a full-bodied Italian ...

Stir in the tomato paste. Add the flour and cook for 1 minute, stirring. Add the wine and veal stock and bring to a simmer. Meanwhile, heat the oil in a large skillet until shimmering. Season the ...

Pasta topped with Ground Veal Ragu ... a rich flavor. Red wine enhances the flavor of the tomato based sauce and helps keep ...

Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes. 2. Add the white wine to the skillet and boil over high heat until nearly evaporated ...