Balsamic Glazed Veal with Mushrooms & Cherries

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This recipe is an adaptation of my popular blackberry pork chop recipe.  Because so many of our dinner guests in Albania don’t eat pork products, I adapted the recipe to include a protein that everyone can enjoy.  (Albania is a meat-eating country with the only vegetarians we ever encountered being fellow Americans).  And Albanian veal is not the same veal that is sold in markets in the United States or even the rest of Europe.  The term veal is simply used to describe a younger cow and not one that was necessarily only milk-fed.  The addition of mushrooms brings an elegant aspect to the dish; if you can’t find Portobello mushrooms, use another meaty mushroom of your choice.

BALSAMIC GLAZED VEAL w/ MUSHROOMS & CHERRIES

2 tablespoons olive oil

8 thin veal filets

Salt and pepper

1 small shallot, minced

4 cloves garlic, minced

2 large Portobello mushroom caps, sliced thinly

1/2 cup Port

2 tablespoons balsamic vinegar

1/3 cup cherry preserves

  • Add 1 tablespoon of the oil to a large skillet and heat over medium-high heat until shimmering.
  • Season the veal on both sides with the salt and pepper.
  • Add the veal to the skillet and cook for 3-4 minutes per side until the meat is browned.  Remove from the pan.
  • Add the remaining oil to the skillet and heat until shimmering.
  • Add the shallots and garlic and stir until brown and fragrant, about 1 minute.
  • Add the mushrooms to the pan and saute until browned, 2-3 minutes.
  • Add the Port and stir to remove the browned bits from the bottom of the pan.
  • Add the balsamic vinegar and the preserves and stir until the jam is melted.
  • Return the veal to the pan and cook until heated through.

At this point you can reduce the heat to low, cover the pan, and allow the veal to sit for up to 1 hour until ready to serve.

Serves 4

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