1,533 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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.

98 K 4.3/5 (22 reviews)

60 min.

Easy

6.65 €

4 people

9 Ingredients

Last modified on: May 18^th 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

Times for this recipe

Preparation: 20 min.

Resting: 10 min.

Cooking: 30 min.

All in all: 60 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

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.

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.

Stage 4 - ⌛ 2 min.

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

Mix well.

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.

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.

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=3 %	160 RDI=20 %	1,790 RDI=90 %	7,470 RDI: 90 %
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 %