Slow Cooker Veal Paupiettes in Creamy Mustard Sauce Tips, FAQ & printable recipe

Tips for success

To add extra depth to the sauce, you can deglaze the slow cooker insert with a splash of white wine before adding the broth, though this is optional.

If you find the sauce is too thin after cooking, you can remove the paupiettes and whisk in a small amount of cornstarch slurry to the liquid in a saucepan over medium heat until it reaches your desired consistency, then return the meat to the pan to warm through.

Serving is best done with accompaniments that can soak up the rich mustard sauce. Consider pairing the paupiettes with creamy mashed potatoes, steamed green beans, or a crusty baguette.

The sauce is the highlight of the dish, so ensure there is plenty of it plated alongside the veal. If you are serving for a special occasion, a light garnish of fresh parsley can add a bright color contrast to the creamy brown sauce.

Variations

• Mushroom Mustard Paupiettes: Add 1 cup of sliced cremini mushrooms to the slow cooker along with the shallots. The mushrooms will absorb the mustard broth and add an earthy flavor that pairs beautifully with the veal.
• Herbed Creamy Paupiettes: Stir in a tablespoon of fresh thyme or tarragon leaves when adding the broth. These herbs add a bright, aromatic dimension that lightens the richness of the mustard sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 1 month. Thaw in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over low heat or in the microwave until steaming hot throughout, adding a splash of water if the sauce has thickened too much.

Allow any leftovers to cool to room temperature for no more than two hours. Once cooled, transfer the paupiettes and the sauce into an airtight container. Keep the meat submerged in the sauce to prevent it from drying out in the refrigerator.

Proper storage will maintain the quality and safety of the meal for up to three days. Always discard any leftovers that have been left out at room temperature for longer than two hours.

You can prepare the paupiettes and place them in the slow cooker insert, then store the covered insert in the refrigerator for up to 24 hours before you plan to cook. When ready, simply add the broth and start the slow cooker as directed. This makes the recipe an excellent option for busy days or when you want to have a dinner ready to go with minimal last-minute effort.

Serving ideas

Serve the veal paupiettes hot, spooning a generous amount of the creamy mustard sauce over each piece. The sauce is quite flavorful, so a simple side like roasted root vegetables or a crisp garden salad works well to balance the meal. Ensure each guest receives one or two paupiettes depending on the size, and serve with extra sauce on the side for those who enjoy the tangy, savory flavor profile.

For a formal presentation, place the paupiettes on a warmed plate to ensure they stay hot while being served. You can drizzle a small amount of fresh mustard or scatter finely chopped fresh herbs over the top just before bringing them to the table.

This adds a professional touch to the dish. Remember to provide a side dish that complements the creamy, mustard-based sauce for a complete and satisfying dining experience.

Frequently asked questions

Recipe card

Slow Cooker Veal Paupiettes in Creamy Mustard Sauce

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 veal paupiettes
• 2 tbsp chopped shallots
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup wholegrain mustard veal broth

Instructions

1. Place the raw veal paupiettes at the bottom of the slow cooker in a single layer. Evenly scatter the chopped shallots over the meat to ensure they infuse the dish with flavor during the slow cooking process.
2. Shake the salt and pepper over the paupiettes. Carefully pour the wholegrain mustard veal broth over the contents, ensuring the liquid reaches the base of the paupiettes to help them braise effectively without drying out.
3. Cover the slow cooker and cook on low for 4 hours. Once cooked, ensure the internal temperature of the veal reaches 145°F (63°C). Let the meat rest for 5 minutes before serving with the thickened mustard sauce.

Contains: mustard

Estimated nutrition per serving

Calories

320

Protein

28.5 g

Carbohydrates

6 g

Fat

20 g

Fiber

0.5 g

Sugar

2 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.