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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.

53,0804.5/5 for 19 ratings

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Last modified on: May 18^th 2014

For 12 people, you will need:

0 300 g spring onion (scallion)
1 900 g veal
2 9 tablespoons olive oil
3 3 tablespoons flour
4 6 tablespoons Clarified butter
5 6 glasses dry white wine
6 150 ml liquid cream
7 salt
8 pepper
Total weight: 2,245 grams

Change those ingredients for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
18 min.	10 min.	28 min.	56 min.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Keeping:

A few days in the fridge in a sealed container.

Step by step recipe

Stage 1 - 10 min.

Peel, rinse and chop 300 g spring onion (scallion).

Stage 2 - 5 min.

Cut 900 g veal into small chunks.

Stage 3 - 5 min.

Heat 9 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 3 tablespoons flour over.

Mix well.

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.

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 150 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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,330 Kcal or 18,129 Kj	187 gr	97 gr	355 gr
217 %	72 %	9 %	54 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
193 Kcal or 808 Kj	8 gr	4 gr	16 gr
10 %	3 %	<1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
361 Kcal or 1,511 Kj	16 gr	8 gr	30 gr
18 %	6 %	1 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 12 people : 19.90 €
Per person : 1.66 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Veal : You can check-out other recipes which use it, like for example: Veal Chop With Assortment of Vegetables, Saltimbocca, Blanquette of veal, Sausagemeat, Escalope of veal in a cream sauce, ... All
	Spring onion (scallion): You can check-out other recipes which use it, like for example: Beetroot salad with cashew nuts, Kérinou slices, Pan bagnat, Lebanese Tabbouleh, Tartine du pêcheur , ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Summer Salmon Blanquette, Involtinis, Eggs "en cocotte" with spinach, Pistachio tiramisu, Tarte Normande, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Chicken and mushroom pie, Pizza dough, Tomato tart, Escalope of veal in a cream sauce, Feta and spinach brik pie, ... All

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