Smothered Veal
Transform your dinner table with this hearty and flavorful Smothered Veal recipe, a comfort food classic elevated with tender veal cutlets simmered in a velvety wine and beef broth gravy. Perfectly seasoned and lightly dredged in flour for a golden crust, the veal is nestled into a medley of sautéed onions, garlic, carrots, and celery, creating an irresistibly savory base. A splash of dry white wine and the fresh aroma of thyme infuse every bite with elegance, while the slow simmer ensures the veal becomes melt-in-your-mouth tender. Finished with a sprinkle of fresh parsley, this dish is best served with creamy mashed potatoes, fluffy rice, or warm crusty bread to soak up the rich, decadent sauce. With just 20 minutes of prep and an alluring blend of flavors, Smothered Veal is an easy yet impressive dish that transforms any meal into a special occasion.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 whole Garlic cloves
- 2 medium Carrots
- 2 medium Celery stalks
- 2 cups Beef broth
- 1 cup Dry white wine
- 3 sprigs Fresh thyme
- 2 tablespoons Fresh parsley
Instructions
Season the veal cutlets with salt, black pepper, garlic powder, and onion powder on both sides.
Lightly dredge each cutlet in all-purpose flour, shaking off the excess, and set aside on a plate.
Heat olive oil and butter in a large skillet over medium-high heat until the butter has melted and the mixture is shimmering.
Sear the veal cutlets in the skillet for 2-3 minutes per side, or until golden brown. Remove the cutlets from the skillet and set them aside.
Peel and thinly slice the onion, mince the garlic cloves, and dice the carrots and celery into small pieces.
In the same skillet, reduce the heat to medium and add the onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring frequently, until the vegetables are softened.
Deglaze the skillet by adding the dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the wine to reduce by half, about 3-4 minutes.
Pour in the beef broth and add the thyme sprigs. Stir to combine and bring the mixture to a simmer.
Return the veal cutlets to the skillet, nestling them into the gravy and vegetables.
Cover the skillet with a lid, reduce the heat to low, and simmer for 25-30 minutes, or until the veal is fork-tender and the flavors have melded.
Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish with freshly chopped parsley before serving. Serve hot with mashed potatoes, rice, or crusty bread to soak up the gravy.
Nutrition Facts
Calories |
2089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 4790 mg | 208% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 16.6 g | ||
| Protein | 176.9 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3183 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
