Cooking-ez.com

1,015 easy and fully explained recipes, with 12,352 photos and 77 videos

Spring veal sauté


Spring veal sauté
This sauté combines small chunks of veal with spring onions in a white-wine sauce with just a dash of cream.
41,6764.6/5 for 18 ratings
Grade this recipe:

Last modified on: May 18th 2014

For 4 people, you will need:

How long does it take?

Time required
PreparationRestingCookingStart to finish
18 min.10 min.28 min.56 min.
Keeping:
A few days in the fridge in a sealed container.
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?
Work this out...

Step by step recipe


Stage 1 - 10 min.
Spring veal sauté  : Photo of step #1
Peel, rinse and chop 100 g spring onion (scallion).

Stage 2 - 5 min.
Spring veal sauté  : Photo of step #2
Cut 300 g veal into small chunks.

Stage 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.

Stage 4 - 2 min.
Spring veal sauté  : Photo of step #4
Salt and pepper the veal, then sprinkle 1 tablespoon flour over.

Mix well.

Stage 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.

Stage 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.

Stage 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.

Stage 8 - 5 min.
Spring veal sauté  : Photo of step #8
Add 50 ml liquid cream and leave to reduce for 5 minutes.

Stage 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.

Nutritional information

% 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?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
Veal Veal : You can check-out other recipes which use it, like for example: Blanquette of veal, Paté en croute (terrine in a pie crust), Escalope of veal in a cream sauce, Saltimbocca, Sausagemeat, ... All
Spring onion (scallion)Spring onion (scallion): You can check-out other recipes which use it, like for example: Baby spinach salad, Crispy prawn rolls, Crispy potato and mushroom brik rolls, Salmon "en papillote" with small vegetables, Green avocado salad, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Flamiche, Cocotte eggs with Comté, Lemon creams, Chocolate and vanilla crème brûlée, Rosemary steamed fish, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Bacon and cabbage omelette, Stuffed tomatoes and courgettes, Mexican ceviche, Canapés of red mullet with poppy seeds, Gratin Parmentier, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-07-21)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page