1,331 easy and fully explained recipes, with 27,126 photos and 78 videos

Spring veal sauté

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

65K 22 4.3

Last modified on: May 18^th 2014

Keywords for this recipe:

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

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

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.

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.

Source

Home made.

This recipe uses (among others)

	Veal : You can check-out other recipes which use it, like for example: Veal Chop With Assortment of Vegetables, Escalope of veal in a cream sauce, Sausagemeat, Paté en croute (terrine in a pie crust), Veal Marengo, ... All
	Spring onion (scallion): You can get more informations, or check-out other recipes which use it, for example: Endive and cheese salad with croutons, Crispy potato and mushroom brik rolls, Gratin Parmentier, Corn salad with croutons, Thai-style Chicken with Cashew Nuts, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Endive and beer soup, Quiche filling mixture, Firied fillet of sea bream with polenta, Filet mignon with mustard and tarragon sauce, Risotto-style celeriac, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Aperitif rolls, Creamy artichokes, Risotto-style celeriac, Tomato tart, Sea bass with coriander cream en papillote, ... All

Other recipes you may also like

French dressing (vinaigrette)

Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
1.0M4.5 7 min. July 7^th 2011

Quail egg canapés

This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.
309K5 54 min. February 21^th 2011

Courgette tart with mint

Fried rounds of courgette in a puff pastry case with a feta and mint filling. You will find that this combination of feta with mint gives an agreeable fresh lift to this tart.
143K4.1 1 hour 23 min. June 11^th 2011

Tomato tatin

A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.
129K4.8 2 hours 35 min. December 5^th 2010

Cassoulet

Cassoulet is typical, even emblematic, of southern French cuisine. It is a "slow food" casserole in which meat and vegetables, particualrly dried beans, are cooked together for a long time. Here is a simplified version of this famous dish.
174K4.1 16 hours 9 min. September 17^th 2021

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.