Veal Cordon Blue

Stovetop browning meets microwave braising in this clever veal stew that delivers fork-tender meat in under 40 minutes. The veal cubes get seared in butter first for color and flavor, then the sauce builds from a quick flour roux with beef bouillon, sliced mushrooms, fresh tomato, onion, and a spoonful of tomato paste.

The microwave does the braising work here, and it does it fast. Ten minutes to bring the sauce to a boil, another twelve to cook the veal through. No oven preheating, no hours of simmering on the stove. The flour thickens the sauce as it heats, giving you a glossy, gravy-like coating that clings to the meat.

Serve over rice or egg noodles to catch every drop of that tomato-mushroom sauce.

Kitchen Tips

• Brown the veal in batches so every piece gets seared. The browning happens on the stovetop, not in the microwave, and it’s where most of the flavor develops.
• Use a microwave-safe, non-metallic skillet for the entire recipe. You start on the burner and move to the microwave, so it needs to handle both.
• Remove the bay leaf before serving. It’s there for aromatics during cooking, not for eating.
• Check for tenderness at 12 minutes. Microwave times vary, and overcooking veal makes it tough and dry.

Variations

• Add a splash of white wine to the bouillon for a more complex sauce.
• Stir in frozen peas during the last two minutes of microwave cooking for color and sweetness.
• Use chicken breast or pork tenderloin if veal isn’t available. Adjust the microwave time as needed.