Spring veal sauté
This sauté combines small chunks of veal with spring onions in a white-wine sauce with just a dash of cream.
85 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
300 g spring onion (scallion) - 2
900 g veal - 3
9 tablespoons olive oil - 4
3 tablespoons flour - 5
6 tablespoons clarified butter - 6
6 glasses dry white wine - 7
150 g liquid cream - 8
salt - 9
pepper - Total weight: 2,250 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
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 300 g spring onion (scallion).
Stage 2 - 5 min.
Cut 900 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 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 150 g 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: Sausagemeat, Saltimbocca, Sliced veal with leeks and mushrooms, Blanquette of veal, Paté en croute (terrine in a pie crust), ... See them all 9
Spring onion (scallion)
You can get more informations, or check-out other recipes which use it, for example: Baby spinach salad, Cauliflower and avocado rémoulade, Poivrade artichoke Salad, Colcannon, Deep leek and potato quiche, ... See them all 74
Liquid cream
Like these other recipes: Triple-Cheese Pumpkin Gratin, Breton leek and mushroom tart, Apple and almond gratin, Veal with mushrooms and green asparagus, Baked eggs with chicken and spinach, ... See them all 167
Olive oil
Like these other recipes: Express chilli con carne, Cauliflower tabouleh, Tomatoes Provençal, Pumpkin and red-bean tortillas, Involtini-Style Filet Mignon , ... See them all 513
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