Veal Myers

Russ Myers


Veal never tastes so good as when served with this special sauce.

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4 servings


15 Min


30 Min




4 veal chops (about 1-in. thick)
1 1/2 C. Myers Morel Sauce (recipe below)
Myers Morel Sauce :
1 oz. dried morel mushrooms
3 C. water
3 Tbs. onion, chopped
3 Tbs. green peppers, chopped
2 Tbs. clarified butter
1 tsp. sugar
1 tsp. salt
1 Tbs. soy sauce
1 1/2 Tbs. arrowroot mixed with 1/4 C. water

Directions Step-By-Step

Place chops on a rack in a roasting pan. Roast in oven for 15 minutes. Prepare sauce in advance or while chops are cooking, and pour it over them when they are done. Meat should be slightly pink inside. Myers Morel Sauce: Add morel mushrooms to water and bring to a boil. Let simmer for 10 minutes. In saucepan, sau­te onions and green pepper in butter until onions are transparent. Add morels and liq­uid mixture, sugar, salt, and soy sauce to the onions and green peppers. Simmer until volume of liquid is 2 cups. Remove mushrooms from pan. Thicken liquid with arrowroot and water mixture to desired consistency. Slice morels, if desired, and put them back in sauce.

About this Recipe

Course/Dish: Beef, Gravies
Main Ingredient: Beef
Regional Style: American
Other Tag: Heirloom