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
2 people
9 IngredientsLast modified on: May 18th 2014
For 2 people, you will need:
- 1
50 g spring onion (scallion) - 2
150 g veal - 3
1.5 tablespoon olive oil - 4
½ tablespoon flour - 5
1 tablespoon clarified butter - 6
1 glass dry white wine - 7
25 ml liquid cream - 8
salt - 9
pepper - Total weight: 375 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
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Step by step recipe
Stage 1 - 10 min.
Peel, rinse and chop 50 g spring onion (scallion).
Stage 2 - 5 min.
Cut 150 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 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 25 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 | 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 €
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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)
Veal
Like these other recipes: Sausagemeat, Escalope of veal in a cream sauce, Sliced veal with leeks and mushrooms, Paté en croute (terrine in a pie crust), Veal with mushrooms and green asparagus, ... See them all 9
Spring onion (scallion)
You can get more informations, or check-out other recipes which use it, for example: Mixed salad, Colcannon, Kérinou slices, Potato galette, Chickpea salad, ... See them all 75
Liquid cream
Like these other recipes: Crusty cockle tart, Crunchy blackcurrant and mascarpone cream verrine, Eggs en Cocotte à la Française, Gratin of Endives with Mont d'Or, The strange gratin, ... See them all 169
Olive oil
Like these other recipes: Paella, Bruschetta and mozzarella, Potimarron and celeriac autumn soup, Coq au vin, Baked potatoes with poached egg and tuna sauce , ... See them all 519
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