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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.

107 K 4.3/5 (22 reviews)626625

Duration

60 min.

Difficulty

Easy

Last modified on: October 27^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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: 730 grams

Times for this recipe

Preparation

20 min.

Resting

10 min.

Cooking

30 min.

All in all

60 min.

Preparation 20 min.

Resting 10 min.

Cooking 30 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.

In the same pot, without washing it, heat 2 tablespoons clarified butter.

When it’s hot, add the veal and sauté (about 5–10 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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	8 g RDI=13 %	3 g RDI=1 %	20 g RDI=28 %	227 kcal RDI=11 %	950 kJ RDI=11 %
Per person	15 g RDI=24 %	6 g RDI=2 %	36 g RDI=50 %	413 kcal RDI=21 %	1,730 kJ RDI=21 %
Whole recipe	62 g RDI=96 %	24 g RDI=9 %	146 g RDI=201 %	1,652 kcal RDI=83 %	6,921 kJ RDI=83 %