Mini-Fasting Guide
Bone Broth CookBook
Mini-Fasting Guide
Current Recipe:

Braised Veal and Mushrooms

Veal / Mushroom / Bacon / Onion / Garlic / Tomato

Related Resources:

More Recipes

Prep time: 10 min • Yield: 10 servings using ten (10) 3-ounce popsicles molds Ingredients: ¼ cup water 6 ounces…

Make Bone Broth fast with your pressure cooker or Instant Pot! If you have a pressure cooker or Instant Pot, it's easy…

Cranberries add a tart/sweet flavor to the pork. Serve leftovers in lettuce or cabbage cups for lunch.  If there are…

This is a traditional German dish often served on New Year’s Day for good luck. The cooked apples, onions, and…

With just a few ingredients and your Instant Pot, you can have a delicious pork chops ready in minutes! Instant…

This hearty Instant Pot Oxtail Ragout  is rich with flavor! Warm and comfy and good for the soul!  If you haven’t…

Need to get dinner on the table in a flash? You can “roast” a whole chicken in your pressure cooker…

Adding Italian herbs and tomatoes to a basic pot roast recipe enhances the flavors. Pressure cooking makes for fast preparation…

The delicate flavor and texture of leeks combined with the earthiness of mushrooms turn ordinary chicken breasts into creamy deliciousness.…

Braised Veal and Mushrooms

Written by Dr. Kellyann Petrucci

Download PDF

Prep time: 15 min • Cook time: 30 min • Yield: 2 servings


  • Olive oil
  • 2 teaspoon coconut oil
  • 8 ounces veal scaloppini
  • Fine sea salt and fresh ground pepper, to taste
  • 3 sliced cooked bacon, chopped
  • ½ cup chopped onions
  • ½ teaspoon minced garlic
  • ¼ teaspoon crushed red pepper flakes
  • 8 ounces sliced mushrooms, any variety
  • 1 cup fat free chicken or beef stock or broth
  • 2 tablespoons dried parsley flakes
  • 1 tablespoon tomato paste
  • 1 spring fresh thyme or ¼ teaspoon dried  
  • 1 bay leaf


  1. Pat the veal skin dry with paper towels and season generously with salt and pepper.
  2. Heat oil over medium-high heat. Add to the pan and cook the veal until lightly colored. Turn the pieces over and brown it on the other side. Remove the veal to a dish and set aside. 
  3. Add the onions and garlic and sauté until softened. Add the mushrooms, and sauté for 3- to 4-minutes or until they release their juices. Add the broth, parsley flakes, tomato paste, thme and bay leaf to the pan. Bring to a boil and reduce heat to simmer. Cook for 5-minutes more.
  4. Adjust salt and pepper to taste in the sauce. Add the veal and heat through, about 2-minutes more. Serve the veal with the sauce spooned over.