Spring veal sauté
This sauté combines small chunks of veal with spring onions in a white-wine sauce with just a dash of cream.
86 K 4.3/5 (22 reviews)
60 min.
Easy
4 people
9 IngredientsLast modified on: May 18th 2014
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
Change measures:
Times for this recipe
Preparation: 20 min.
Resting: 10 min.
Cooking: 30 min.
All in all: 60 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 RDI=20 % | 30 RDI=2 % | 160 RDI=20 % | 1,790 RDI=70 % | 7,470 RDI: 70 % |
| Per 100 g | 8 RDI=2 % | 4 RDI=0 % | 20 RDI=2 % | 240 RDI=9 % | 1,000 RDI: 9 % |
| Per person | 20 RDI=5 % | 8 RDI=1 % | 40 RDI=4 % | 450 RDI=20 % | 1,870 RDI: 20 % |
How much will it cost?
- For 4 people : £5.65
- Per person : £1.45
Change currency: 
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: Sliced veal with leeks and mushrooms, Sausagemeat, Saltimbocca, Blanquette of veal, Veal Marengo, ... See them all 9
Spring onion (scallion)
You can get more informations, or check-out other recipes which use it, for example: Thai-style Chicken with Cashew Nuts, Deep leek and potato quiche, Paimpol salad, Mushroom and artichoke omelette, Thin summer tart "à la grecque", ... See them all 75
Liquid cream
Like these other recipes: Smoky potato and potimarron gratin, Double raspberry tartlets, Sauce Normande (for fish), Chestnut mousse in a whipper , Creamy Winter Vegetable Soup, ... See them all 169
Olive oil
Like these other recipes: Chorba, Fried bread with leek and poached egg , Saltimbocca, Alsatian-style salad, Potimarron and Parmesan tart, ... See them all 519
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