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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.

54,8084.4/5 for 21 ratings

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Last modified on: May 18^th 2014

For 4 people, you will need:

0 100 g spring onion (scallion)
1 300 g veal
2 3 tablespoons olive oil
3 1 tablespoon flour
4 2 tablespoons Clarified butter
5 2 glasses dry white wine
6 50 ml liquid cream
7 salt
8 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 a certain time?
When should I start for the recipe to be ready at a certain time?

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Keeping:

A few days in the fridge in a sealed container.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,443 Kcal or 6,042 Kj	62 gr	32 gr	118 gr
72 %	24 %	3 %	18 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
193 Kcal or 808 Kj	8 gr	4 gr	16 gr
10 %	3 %	<1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
361 Kcal or 1,511 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).

How much will it cost?

For 4 people : 6.63 €
Per person : 1.66 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Veal : You can check-out other recipes which use it, like for example: Sausagemeat, Paté en croute (terrine in a pie crust), Blanquette of veal, Veal Chop With Assortment of Vegetables, Saltimbocca, ... All
	Spring onion (scallion): You can check-out other recipes which use it, like for example: Cucumber, avocado and mussel salad, Potato galette, Prawn salad with a crunch, Sautéed green vegetables, Crispy potato and mushroom brik rolls, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Panna cotta, Maroilles cheese quiche, Chocolate cream with a crunch, irish coffee mousse, Tagliatelle with cockles, Little vanilla, clementine and chestnut verrines, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Ratatouille confite, Baked potatoes with poached egg and tuna sauce , Quiche Bretonne, Aperitif rolls, Chicken with rice and leeks, ... All

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