Spring veal sauté


Spring veal sauté
This sauté combines small chunks of veal with spring onions in a white-wine sauce with just a dash of cream.
80 K 4.3/5 (22 reviews)
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Last modified on: May 18th 2014
For 4 people, you will need:

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Times for this recipe
Preparation: 20 min.
Resting: 10 min.
Cooking: 30 min.
All in all: 60 min.
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Step by step recipe


Stage 1 - 10 min.
Spring veal sauté
Peel, rinse and chop 100 g spring onion (scallion).

Stage 2 - 5 min.
Spring veal sauté
Cut 300 g veal into small chunks.

Stage 3 - 5 min.
Spring veal sauté
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.

Stage 4 - 2 min.
Spring veal sauté
Salt and pepper the veal, then sprinkle 1 tablespoon flour over.

Mix well.

Stage 5 - 10 min.
Spring veal sauté
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.

Stage 6 - 1 min.
Spring veal sauté
Put the pan back on the heat and pour in 2 glasses dry white wine.

Stage 7 - 15 min.
Spring veal sauté
Scrape the botton of the pan to deglaze it, then leave on medium heat to reduce the liquid by half.

Stage 8 - 5 min.
Spring veal sauté
Add 50 ml liquid cream and leave to reduce for 5 minutes.

Stage 9 - 3 min.
Spring veal sauté
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.
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 recipe60 RDI=20 %30 RDI=3 %160 RDI=20 %1,790 RDI=90 %7,470 RDI: 90 %
Per 100 g8 RDI=3 %4 RDI=0 %20 RDI=3 %240 RDI=10 %1,000 RDI: 10 %
Per person20 RDI=6 %8 RDI=1 %40 RDI=6 %450 RDI=20 %1,870 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, Sulfites
How much will it cost?
  • For 4 people : 6.65 €
  • Per person : 1.70 €

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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)
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