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.
60K 22 4.3
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Last modified on: May 18th 2014

Keywords for this recipe:VealSautéedOnionCreamSpring
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
18 min.10 min.28 min.56 min.
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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.
Keeping
A few days in the fridge in a sealed container.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,443 Kcal or 6,042 Kj62 gr32 gr118 gr
72 %24 %3 %18 %
Per 100 g
Energetic valueProteins CarbohydratesFats
193 Kcal or 808 Kj8 gr4 gr16 gr
10 %3 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
361 Kcal or 1,511 Kj16 gr8 gr30 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.
This recipe uses (among others)
Veal Veal : You can check-out other recipes which use it, like for example: Saltimbocca, Blanquette of veal, Paté en croute (terrine in a pie crust), Veal Chop With Assortment of Vegetables, Escalope of veal in a cream sauce, ... All
Spring onion (scallion)Spring onion (scallion): You can check-out other recipes which use it, like for example: Minestrone, Ham and cheese slices with spring onions, Corn salad with croutons, Endive and cheese salad with croutons, Quiche Bretonne, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Celeriac in cream and mustard sauce, Panna cotta, Rosemary steamed fish, Spicy mustard cauliflower cheese, Croque-monsieur complet, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Potimarron (chestnut pumpkin) "au gratin", Flamiche, Raw beetroot mousse with walnuts, Cubed salad, Gisèle's Pasties, ... All
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