Include in Print View:

Veal W/Spinach And Fettuccine

Veal W/Spinach and Fettuccine recipe image
This elegant yet simple dish features tender slices of lean veal round, quickly sauted until golden brown. The meat is paired with fresh shallots and earthy spinach, all brought together in a luxurious sauce made from Madeira wine and beef broth. The cornstarch thickens the liquid into a glossy glaze that clings beautifully to both the meat and the pasta. Its a comforting, protein-rich meal that feels special enough for a date night but is quick enough for a busy weeknight. The combination of savory veal, sweet onions, and vibrant greens creates a balanced flavor profile that satisfies without being heavy. Serve this over hot fettuccine for a complete, restaurant-quality dinner at home.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 757.9
Description
This elegant yet simple dish features tender slices of lean veal round, quickly sauted until golden brown. The meat is paired with fresh shallots and earthy spinach, all brought together in a luxurious sauce made from Madeira wine and beef broth. The cornstarch thickens the liquid into a glossy glaze that clings beautifully to both the meat and the pasta. Its a comforting, protein-rich meal that feels special enough for a date night but is quick enough for a busy weeknight. The combination of savory veal, sweet onions, and vibrant greens creates a balanced flavor profile that satisfies without being heavy. Serve this over hot fettuccine for a complete, restaurant-quality dinner at home.
Ingredients
  • 3/4 lbs Thin slices lean veal round
  • Steak or veal for scallopini
  • (about 3 ounces)
  • 1/4 cups Chopped shallots
  • 1/2 cups Madeira wine or beef broth
  • 1/2 cups Beef broth
  • 2 teaspoons Cornstarch
  • 1/8 teaspoons Pepper
  • 1 package Frozen chopped -- (10 ounces)
  • Spinach -- thawed and well
  • Drained
  • 2 cups Hot cooked fettuccine
Directions
  1. 1
    Trim any excess fat from the veal and cut the meat crosswise into 1/4-inch strips.
  2. 2
    Spray a 10-inch skillet with nonstick cooking spray and heat over medium-high heat.
  3. 3
    Add the veal strips, mushrooms, and chopped shallots to the skillet.
  4. 4
    Saut the mixture for 3 to 5 minutes, stirring occasionally, until the veal is cooked through.
  5. 5
    In a small bowl, whisk together the Madeira wine (or broth), beef broth, cornstarch, and pepper until smooth.
  6. 6
    Stir the wine mixture and the thawed, drained spinach into the skillet with the veal.
  7. 7
    Bring the mixture to a boil, stirring constantly to prevent sticking.
  8. 8
    Continue to boil and stir for 1 minute until the sauce thickens.
  9. 9
    Serve the veal and spinach mixture immediately over hot cooked fettuccine.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 757.9kcal
% Daily Value *
Total Fat 45.0g70%
Saturated Fat 15.0g75%
Cholesterol 207.9mg70%
Sodium 1406.0mg59%
Total Carbohydrate 7.1g3%
Dietary Fiber 1.2g5%
Sugars 3.1g
Protein 72.7g146%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: veal, spinach, fettuccine, madeira wine, shallots, beef broth, cornstarch, scallopini, pasta dinner, quick meal, italian inspired, lean protein, wilted spinach, sauteed meat, comfort food, weeknight dinner, easy recipe, main course, vegetables, gluten free option
Read it online: https://www.chefs-mate.com/recipe/veal-w-spinach-and-fettuccine/