Spring veal sauté
This sauté combines small chunks of veal with spring onions in a white-wine sauce with just a dash of cream.
89 K 4.3/5 (22 reviews)
60 min.
Easy
12 people
9 IngredientsLast modified on: May 18th 2014
For 12 people, you will need:
- 1
10.6 oz spring onion (scallion) - 2
1 lb + 15.7 oz veal - 3
9 tablespoons olive oil - 4
3 tablespoons flour - 5
6 tablespoons clarified butter - 6
6 glasses dry white wine - 7
5.3 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 10.6 oz spring onion (scallion).
Stage 2 - 5 min.
Cut 1 lb + 15.7 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 6 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 6 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 5.3 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 | 190 RDI=70 % | 100 RDI=10 % | 470 RDI=70 % | 5,360 RDI=270 % | 22,420 RDI: 270 % |
| 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 12 people : 19.95 €
- 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, Veal Chop With Assortment of Vegetables, Saltimbocca, Blanquette of veal, Sausagemeat, ... See them all 9
Spring onion (scallion)
You can get more informations, or check-out other recipes which use it, for example: Green avocado salad, Kalamata Salad, Baked salmon fillet, Red mullet fillets with a reduced white-wine sauce, Pea and avocado salad, ... See them all 77
Liquid cream
Like these other recipes: Cod loin with saffron, Flaked almond tart, Fish fillet with leeks and mustard cream, Breton leek and mushroom tart, Apple custard tart, ... See them all 170
Olive oil
Like these other recipes: Tapenade, Cajun-style lentil salad, Blanquette of veal, Pork sautéed with green beans, Asian style, Creamy Winter Vegetable Soup, ... See them all 526
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