Spring veal sauté

A recipe from cooking-ez.com

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: 750 grams

Times:

Preparation	Resting	Cooking	Start to finish
20 min.	10 min.	30 min.	60 min.

Step by step recipe

1	Peel, rinse and chop 100 g spring onion (scallion).
2	Cut 300 g veal into small chunks.
3	Heat 3 tablespoons olive oil in a frying pan or large saucepan, preferably one that is not non-stick. When hot, add the onions, stir well, salt lightly and pepper. Cook until the onions are soft, then set aside.
4	Salt and pepper the veal, then sprinkle 1 tablespoon flour over. Mix well.
5	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.
6	Put the pan back on the heat and pour in 2 glasses dry white wine.
7	Scrape the botton of the pan to deglaze it, then leave on medium heat to reduce the liquid by half.
8	Add 50 ml liquid cream and leave to reduce for 5 minutes.
9	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.

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.

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