Veal in Tarragon Mushroom Sauce Recipe

Name: Veal in Tarragon Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried porcini mushrooms; 1 small shallot, peeled and thinly sliced across; ⅔ cup chicken broth; 2 tablespoons vermouth; 2 teaspoons cornstarch; 2 teaspoons water; 10 1/2 ounces boneless loin of veal, cut in 2 1 1/4-inch-thick medallions; 1/2 cup frozen baby peas, defrosted in a sieve under warm running water; 1 tablespoon fresh tarragon leaves; 4 ounces medium egg noodles; 1 tablespoon unsalted butter; Salt and freshly ground black pepper to taste

Servings: persons

1 ounce dried porcini mushrooms
1 small shallot, peeled and thinly sliced across
⅔ cup chicken broth
2 tablespoons vermouth
2 teaspoons cornstarch
2 teaspoons water
10 1/2 ounces boneless loin of veal, cut in 2 1 1/4-inch-thick medallions
1/2 cup frozen baby peas, defrosted in a sieve under warm running water
1 tablespoon fresh tarragon leaves
4 ounces medium egg noodles
1 tablespoon unsalted butter
Salt and freshly ground black pepper to taste

1
Place mushrooms, shallot and broth in a 2 1/2-quart souffle dish with a tightly fitting lid.
2
Cook, covered, at 100 percent power in a high-power oven for 5 minutes.
3
Remove from oven and uncover.
4
Stir in vermouth.
5
Stir cornstarch and water together in a small dish.
6
Stir into mushroom mixture.
7
Let stand until cool.
8
Dish can be prepared several hours ahead up to this point.
9
Do not refrigerate.
10
Nestle the veal into the sauce, with each medallion against the edge of the dish.
11
Sprinkle the peas around the veal.
12
Scatter the tarragon over all.
13
Cook, covered, at 50 percent power for 12 minutes 30 seconds.
14
Meanwhile, cook noodles.
15
Drain and return them to the pan.
16
Toss with butter and keep warm.
17
Remove veal from oven and uncover.
18
Season with salt and pepper.
19
Serve over noodles.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ounce dried porcini mushrooms, 1 small shallot, peeled and thinly sliced across, ⅔ cup chicken broth, 2 tablespoons vermouth, and more.

Yes, Veal in Tarragon Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veal in Tarragon Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions