|Preparation||Resting||Cooking||Start to finish|
|18 min.||10 min.||28 min.||56 min.|
|1||Peel, rinse and chop 100 g spring onion (scallion).||10 min.|
|2||Cut 300 g veal into small chunks.||5 min.|
|3||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.
|4||Salt and pepper the veal, then sprinkle 1 tablespoon flour over.
|5||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).
|6||Put the pan back on the heat and pour in 2 glasses dry white wine.||1 min.|
|7||Scrape the botton of the pan to deglaze it, then leave on medium heat to reduce the liquid by half.||15 min.|
|8||Add 50 ml liquid cream and leave to reduce for 5 minutes.||5 min.|
|9||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.
For 4 people : 6.63 €
Per person : 1.66 €
|Veal : You can check-out other recipes which use it, like for example: Saltimbocca, Sausagemeat, Veal Chop With Assortment of Vegetables, Blanquette of veal, Paté en croute (terrine in a pie crust), ... [All]|
|Spring onion (scallion): You can check-out other recipes which use it, like for example: Mixed salad, Pan bagnat, Mushroom and artichoke omelette, French-style peas, Salmon "en papillote" with small vegetables, ... [All]|
|Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Broccoli savoury custard, Vegetable clafoutis, Pain perdu, Beurre blanc sauce, Shallot confit tart, ... [All]|
|Olive oil: You can get more informations, or check-out other recipes which use it, for example: Cod loin with saffron, Verrine of avocado mousse and crab, Rabbit with mustard, French dressing (vinaigrette), Mexican-style pork medallions , ... [All]|
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