Spring veal sauté
This sauté combines small chunks of veal with spring onions in a white-wine sauce with just a dash of cream.
79K 4.3/5 based on 22 reviews
Last modified on: May 18th 2014
Keywords for this recipe:For 4 people, you will need:
- 1
100 g spring onion (scallion) - 2
300 g veal - 3
3 tablespoons olive oil - 4
1 tablespoon flour - 5
2 tablespoons Clarified butter - 6
2 glasses dry white wine - 7
50 ml liquid cream - 8
salt - 9
pepper - Total weight: 748 grams
Change measures:
Times for this recipe
Preparation: 18 min.
Resting: 10 min.
Cooking: 28 min.
All in all: 56 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Peel, rinse and chop 100 g spring onion (scallion).
Stage 2 - 5 min.
Cut 300 g veal into small chunks.
Stage 3 - 5 min.
Stage 4 - 2 min.
Stage 5 - 10 min.
Using the same pan, without cleaning it, heat 2 tablespoons Clarified butter.
When hot, add the veal and cook until browned (about 5 to 10 minutes).
Set aside.
When hot, add the veal and cook until browned (about 5 to 10 minutes).
Set aside.
Stage 6 - 1 min.
Put the pan back on the heat and pour in 2 glasses dry white wine.
Stage 7 - 15 min.
Scrape the botton of the pan to deglaze it, then leave on medium heat to reduce the liquid by half.
Stage 8 - 5 min.
Add 50 ml liquid cream and leave to reduce for 5 minutes.
Stage 9 - 3 min.
Return the onions and veal to the pan and mix well. Leave for a further 3 minutes to heat through and it's ready.
Serve with peas or steamed potatoes, for example.
Serve with peas or steamed potatoes, for example.
Remarks
If you don't have clarified butter, use a little goose fat, oil or just normal butter, but do be careful not to let it burn.
Keeping: A few days in the fridge in a sealed container.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 20 % | 30 3 % | 160 20 % | 1,790 90 % | 7,470 90 % |
| Per 100 g | 8 3 % | 4 0 % | 20 3 % | 240 10 % | 1,000 10 % |
| Per person | 20 6 % | 8 1 % | 40 6 % | 450 20 % | 1,870 20 % |
How much will it cost?
- For 4 people : 6.63 €
- Per person : 1.66 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Veal
Like these other recipes: Paté en croute (terrine in a pie crust), Sliced veal with leeks and mushrooms, Veal Chop With Assortment of Vegetables, Sausagemeat, Escalope of veal in a cream sauce, ... See them all 9
Spring onion (scallion)
You can get more informations, or check-out other recipes which use it, for example: Crunchy radish and carrot salad, Gratin Parmentier, Langres-style spinach, Cauliflower and avocado rémoulade, Red mullet fillets with a reduced white-wine sauce, ... See them all 74
Liquid cream
Like these other recipes: Vegetable clafoutis, Risotto-style celeriac, Summer Salmon Blanquette, Filet mignon with asparagus, Filet mignon with mustard and tarragon sauce, ... See them all 164
Olive oil
Like these other recipes: Jerusalem artichoke purée with leeks, Enchiladas, Curried mussels with cabbage, Green hummus, Pan-fried scallops and chanterelles with Noilly Prat sauce, ... See them all 505
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