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Spring veal sauté

Name: Spring veal sauté
Prep time: 28 min
Cook time: 28 min
Total time: 56 min
Yield: 4 people
Cuisine: French
Ingredients: 100 g spring onion (scallion); 300 g veal; 3 tablespoons olive oil; 1 tablespoon flour; 2 tablespoons clarified butter; 2 glasses dry white wine; 50 ml liquid cream; Salt; Pepper

This sauté combines small chunks of veal with spring onions in a white-wine sauce with just a dash of cream.

107 K 4.3/5 (22 reviews)626625

Duration

1 hour

Difficulty

Easy

Last modified on: October 27^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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: 730 grams

Times for this recipe

Preparation

20 min.

Resting

10 min.

Cooking

30 min.

All in all

1 hour

Preparation 20 min.

Resting 10 min.

Cooking 30 min.

When should you start or finish this recipe?

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

Step 1 - ⌛ 10 min.

Peel, rinse and chop 100 g spring onion (scallion).

Step 2 - ⌛ 5 min.

Cut 300 g veal into small chunks.

Step 3 - ⌛ 5 min.

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.

Step 4 - ⌛ 2 min.

Salt and pepper the veal, then sprinkle 1 tablespoon flour over.

Mix well.

Step 5 - ⌛ 10 min.

In the same pot, without washing it, heat 2 tablespoons clarified butter.

When it’s hot, add the veal and sauté (about 5–10 minutes).

Set aside.

Step 6 - ⌛ 1 min.

Put the pan back on the heat and pour in 2 glasses dry white wine.

Step 7 - ⌛ 15 min.

Scrape the botton of the pan to deglaze it, then leave on medium heat to reduce the liquid by half.

Step 8 - ⌛ 5 min.

Add 50 ml liquid cream and leave to reduce for 5 minutes.

Step 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.

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	8 g RDI=13 %	3 g RDI=1 %	15 g RDI=21 %	184 kcal RDI=9 %	772 kJ RDI=9 %
Per person	15 g RDI=24 %	6 g RDI=2 %	28 g RDI=38 %	336 kcal RDI=17 %	1,405 kJ RDI=17 %
Whole recipe	62 g RDI=95 %	24 g RDI=9 %	112 g RDI=154 %	1,342 kcal RDI=67 %	5,620 kJ RDI=67 %