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Spring veal sauté

This sauté combines small chunks of veal with spring onions in a white-wine sauce with just a dash of cream.

70K 22 4.3

Last modified on: May 18^th 2014

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For 4 people, you will need:

1 100 g spring onion (scallion)
2 300 g veal
3 3 tablespoons olive oil
4 1 tablespoon flour
5 2 tablespoons Clarified butter
6 2 glasses dry white wine
7 50 ml liquid cream
8 salt
9 pepper
Total weight: 748 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
18 min.	10 min.	28 min.	56 min.

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Step by step recipe

Stage 1 - 10 min.

Peel, rinse and chop 100 g spring onion (scallion).

Stage 2 - 5 min.

Cut 300 g veal into small chunks.

Stage 3 - 5 min.

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.

Stage 4 - 2 min.

Salt and pepper the veal, then sprinkle 1 tablespoon flour over.

Mix well.

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.

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 50 ml 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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,435 Kcal or 6,008 Kj	63 gr	32 gr	118 gr
72 %	24 %	3 %	18 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
192 Kcal or 804 Kj	8 gr	4 gr	16 gr
10 %	3 %	<1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
359 Kcal or 1,503 Kj	16 gr	8 gr	30 gr
18 %	6 %	1 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Gluten, Milk, Sulfites

How much will it cost?

For 4 people : 6.63 €
Per person : 1.66 €

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 : You can check-out other recipes which use it, like for example: Escalope of veal in a cream sauce, Sliced veal with leeks and mushrooms, Veal Chop With Assortment of Vegetables, Veal Marengo, Blanquette of veal, ... All
	Spring onion (scallion): You can get more informations, or check-out other recipes which use it, for example: Pan bagnat, Crispy potato and mushroom brik rolls, Thai-style Chicken with Cashew Nuts, Salmon "en papillote" with small vegetables, Colcannon, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Eggs with green asparagus and Parmesan cheese, Chocolate and vanilla crème brûlée, Veal with mushrooms and green asparagus, The total turnip, Quiche filling mixture, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Brussels sprout salad, Marinated tuna and cabbage, Polenta, Greek Pesto, French dressing (vinaigrette), ... All

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