Veal Patties With Gravy Recipes

Steps:

• Cut veal into serving pieces and roll in flour. Brown quickly on both sides in butter in a heavy skillet.
• Remove veal and brown onion. Return veal to skillet with remaining ingredients.
• Cover and simmer 30 minutes.

Steps:

• Season the meat with salt and pepper to taste. Weigh out 4 oz/125 gm of meat and shape into a pattie. Do this with the remaining meat. Place patties on a platter, cover with plastic wrap/cling film and set aside.
• Pour water into a large fry pan/skillet over medium high heat. Add stock cubes (use beef cubes for veal, chicken cubes for turkey), onions and mushrooms. Bring to a boil and then lower heat to simmer. Cook until onions are just about cooked. You may need to add more water as the veggies cook as you want to have about 2 cups worth of gravy at the end.
• Gently place the burgers in the pan with the veggies and poach for about 5-7 minutes on each side, pressing down with a spatula to flatten a bit. Cook until juices run clear. Remove the cooked burgers to a plate and keep warm. Return sauce to a boil and add more water if necessary.
• Put cold water into a small cup or bowl and stir in cornstarch with a fork or whisk. Slowly pour into the sauce in the pan and thicken.
• Place rice or noodles on plate, place two burgers on top, and pour gravy over burgers.

Steps:

• Put oven rack in middle position and preheat oven to 200°F.
• Soak bread in cream in a large bowl 5 minutes. Stir in egg, salt, pepper, and 1 tablespoon chives until blended well. Add veal and mix with your hands until combined well. Form veal mixture into 4 (4-inch) patties. Spread dry bread crumbs on a sheet of wax paper and coat patties all over.
• Heat oil with 2 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then cook patties, carefully turning over once, until golden brown, firm to the touch, and thermometer inserted into center of each registers 148°F, 8 to 10 minutes total. Transfer patties to an ovenproof platter and keep warm, covered with foil, in oven. Do not clean skillet.
• Heat remaining 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and tender, 3 to 5 minutes. Stir in remaining 1 1/2 tablespoons chives and salt and pepper to taste.
• Serve veal patties topped with mushrooms.

Steps:

• In a small mixer bowl at low speed, beat pork, 1/4 cup flour, egg, minced onion, salt, coriander, sage, thyme, and 1/8 teaspoon pepper just until blended. Slowly add 1/2 cup water and beat until mixture is smooth and light.
• In a large skillet over medium-low heat, heat 2 tablespoons of the margarine until foam subsides. Drop about 1/4 cup of the pork mixture at a time into skillet and shape into patties about 1/2 -inch thick. Sauté 7 minutes or until a rich medium-brown crust forms. Turn patties and cook 7 minutes longer or until no longer pink in the center. Drain on paper towels and keep warm.
• In a medium saucepan over medium heat, sauté chopped onion in 1 tablespoon of the margarine 3 minutes. Add mushrooms and sauté 2 minutes longer. Remove to a small bowl; set aside.
• In the same saucepan over medium heat, melt remaining 2 tablespoons margarine. Add 2 tablespoons flour. Cook and stir 1 minute or until lightly browned. Stir in 1 1/2 cups water, bouillon granules, and 1/8 teaspoon pepper. Stirring, bring to a boil and boil 3 minutes or until thickened. Remove from heat. Return onion and mushrooms. Stir in sour cream until blended. Cook over low heat just until heated through (do not boil).
• Serve with potatoes. Pass gravy separately.

Steps:

• In a large bowl, combine the egg, bread crumbs and onion. Crumble beef over mixture and mix well. Shape into two patties. , In a large skillet, cook patties until browned on both sides until meat is no longer pink. In a large bowl, combine the soup, water and mushrooms; pour over patties. Bring to a boil. Reduce heat; cover and simmer until heated through. Serve over noodles, rice or potatoes.