Spring veal sauté
This sauté combines small chunks of veal with spring onions in a white-wine sauce with just a dash of cream.
86 K 4.3/5 (22 reviews)
60 min.
Easy
4 people
9 IngredientsLast modified on: May 18th 2014
For 4 people, you will need:
- 1
½ cup spring onion (scallion) - 2
1 1⁄3 cup veal - 3
3 tablespoons olive oil - 4
1 tablespoon flour - 5
2 tablespoons clarified butter - 6
2 glasses dry white wine - 7
¼ 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 ½ cup spring onion (scallion).
Stage 2 - 5 min.
Cut 1 1⁄3 cup veal into small chunks.
Stage 3 - 5 min.
Stage 4 - 2 min.
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.
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 ¼ 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 | 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 % |
How much will it cost?
- For 4 people : 6.65 €
- 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: Veal with mushrooms and green asparagus, Paté en croute (terrine in a pie crust), Saltimbocca, Veal Marengo, Sausagemeat, ... See them all 9
Spring onion (scallion)
You can get more informations, or check-out other recipes which use it, for example: Gratin of leeks with Morbier cheese, Thai-style Chicken with Cashew Nuts, Kérinou slices, Baby courgette salad, Mushroom and artichoke omelette, ... See them all 75
Liquid cream
Like these other recipes: Tarte Normande, Layered Leek and Egg Gratin , Rabbit civet "à la normande", Pear and strawberry verrine with tiramisu cream, Artichoke hearts forestier , ... See them all 169
Olive oil
Like these other recipes: Involtinis, Julia salad, Eggs with green asparagus and Parmesan cheese, Genoese croque-monsieur, Sunday night pasta, ... See them all 519
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