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Spring veal sauté
This sauté combines small chunks of veal with spring onions in a white-wine sauce with just a dash of cream.
92 K 4.3/5 (22 reviews)
60 min.
Easy
2 people
9 IngredientsLast modified on: May 18th 2014
For 2 people, you will need:
- 1
1.8 oz spring onion (scallion) - 2
5.3 oz veal - 3
1.5 tablespoon olive oil - 4
½ tablespoon flour - 5
1 tablespoon clarified butter - 6
1 glass dry white wine - 7
0.9 oz liquid cream - 8
salt - 9
pepper
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 1.8 oz spring onion (scallion).
Stage 2 - 5 min.
Cut 5.3 oz veal into small chunks.
Stage 3 - 5 min.
Stage 4 - 2 min.
Stage 5 - 10 min.
Using the same pan, without cleaning it, heat 1 tablespoon 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 1 glass 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 0.9 oz 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 | 30 RDI=10 % | 20 RDI=2 % | 80 RDI=10 % | 890 RDI=50 % | 3,740 RDI: 50 % |
| Per 100 g | 8 RDI=3 % | 4 RDI=0 % | 20 RDI=3 % | 240 RDI=10 % | 1,000 RDI: 10 % |
| Per person | 20 RDI=6 % | 8 RDI=1 % | 40 RDI=6 % | 450 RDI=20 % | 1,870 RDI: 20 % |
How much will it cost?
- For 2 people : 3.35 €
- Per person : 1.70 €
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: Veal with mushrooms and green asparagus, Paté en croute (terrine in a pie crust), Saltimbocca, Sliced veal with leeks and mushrooms, Blanquette of veal, ... See them all 9
Spring onion (scallion)
You can get more informations, or check-out other recipes which use it, for example: Baked salmon fillet, Cucumber, avocado and mussel salad, Gratin "grilled inside", Deep leek and potato quiche, Light herb sauce, ... See them all 81
Liquid cream
Like these other recipes: Pan-fried fish fillets, braised cabbage with Noilly Prat, Pain perdu, Gratin of potatoes with morels and yellow wine, Late Winter Soup with Fresh Spinach, Rabbit civet "à la normande", ... See them all 170
Olive oil
Like these other recipes: "Oeufs rabattus" with leeks, Spinach brik parcels, Potimarron (chestnut pumpkin) "au gratin", Purple artichokes in a cheesy gratin, Tomato feuilleté with pesto, ... See them all 531
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