Side Pannel
Sauteed Cubed Veal in Cream Sauce
Sauteed Cubed Veal in Cream Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: French
Ingredients List
- 1 1/2 lb Lean veal
- Salt and pepper
- 1/4 c Peanut oil
- 1/4 c Butter
- 3 tb Finely chopped shallots
- 1/4 c Dry white wine
- 3/4 c Heavy cream
- 2 ts Finely chopped parsley
- 1 ts Finely chopped tarragon
- 1/2 ts Finely chopped chives
Directions
1. Line a small mixing bowl with a sieve large enough to hold the meat. 2.
Cut the veal into 1/2-in cubes. Spinkle with salt and pepper. 3. Heat half
the oil in a heavy skillet and when it is very hot and just starting to
smoke, add half the meat. Do not crowd the meat. Cook over high heat,
stirring, until the meat is lightly brown, about 1 1/2 min. Pour the meat
into a sieve. 4. Add the remaing oil to the skillet and when it is just
starting to smoke, add the remaining meat. Cook as above. Pour the meat
into the sieve. Pour out the oil from the bowl. 5. Wipe out the skillet.
Add half of the butter and when it has melted, add the shallots. Cook
briefly,stirring. Add the wine and cook until it has reduced by half or
slightly more. 6. Add the cream and any liquid that has accumulated from
the meat. Cook down over high heat about 2 min. Add the meat, turn to coat
in the sauce and reheat. Swirl in the remaining butter. Sprinkle with the
parsley, tarragon, and chives.
French name:Emince` de veau a` la suisse
An ideal accompaniment for this dish is spatzle or Swiss-tyle
dumplings.
Cut the veal into 1/2-in cubes. Spinkle with salt and pepper. 3. Heat half
the oil in a heavy skillet and when it is very hot and just starting to
smoke, add half the meat. Do not crowd the meat. Cook over high heat,
stirring, until the meat is lightly brown, about 1 1/2 min. Pour the meat
into a sieve. 4. Add the remaing oil to the skillet and when it is just
starting to smoke, add the remaining meat. Cook as above. Pour the meat
into the sieve. Pour out the oil from the bowl. 5. Wipe out the skillet.
Add half of the butter and when it has melted, add the shallots. Cook
briefly,stirring. Add the wine and cook until it has reduced by half or
slightly more. 6. Add the cream and any liquid that has accumulated from
the meat. Cook down over high heat about 2 min. Add the meat, turn to coat
in the sauce and reheat. Swirl in the remaining butter. Sprinkle with the
parsley, tarragon, and chives.
French name:Emince` de veau a` la suisse
An ideal accompaniment for this dish is spatzle or Swiss-tyle
dumplings.
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