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
1 1⁄3 cup spring onion (scallion) - 2
4 cups veal - 3
9 tablespoons olive oil - 4
3 tablespoons flour - 5
6 tablespoons clarified butter - 6
6 glasses dry white wine - 7
2⁄3 cup 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 1 1⁄3 cup spring onion (scallion).
Stage 2 - 5 min.
Cut 4 cups 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 2⁄3 cup 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: Escalope of veal in a cream sauce, Saltimbocca, Sausagemeat, Veal Marengo, Blanquette of veal, ... See them all 9
Spring onion (scallion)
You can get more informations, or check-out other recipes which use it, for example: Tartine du pêcheur , Colcannon, Chickpea salad, Light herb sauce, Minestrone, ... See them all 74
Liquid cream
Like these other recipes: Late Winter Soup with Fresh Spinach, Apricot fool, Little vanilla, clementine and chestnut verrines, Turnip and sesame puree (tahina) soup, Filet mignon with mustard and tarragon sauce, ... See them all 167
Olive oil
Like these other recipes: Leek and artichoke tart à la piémontaise, Greek style sandwiches, Mixed seed grissini, Escalope of veal in a cream sauce, Cajun pork with rice., ... See them all 513
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