Spring veal sauté

Step by step recipe:

  1. 10 min.Spring veal sauté  : Photo of step #1
    Peel, rinse and chop 100 g spring onion (scallion).
  2. 5 min.Spring veal sauté  : Photo of step #2
    Cut 300 g veal into small chunks.
  3. 5 min.Spring veal sauté  : Photo of step #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. 2 min.Spring veal sauté  : Photo of step #4
    Salt and pepper the veal, then sprinkle 1 tablespoon flour over.

    Mix well.
  5. 10 min.Spring veal sauté  : Photo of step #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).

    Set aside.
  6. 1 min.Spring veal sauté  : Photo of step #6
    Put the pan back on the heat and pour in 2 glasses dry white wine.
  7. 15 min.Spring veal sauté  : Photo of step #7
    Scrape the botton of the pan to deglaze it, then leave on medium heat to reduce the liquid by half.
  8. 5 min.Spring veal sauté  : Photo of step #8
    Add 50 ml liquid cream and leave to reduce for 5 minutes.
  9. 3 min.Spring veal sauté  : Photo of step #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.

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.

Source:

Home made.

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