Kalvefilet med sur flot (saut‚ed veal in sour
Last updated 6/12/2012 12:45:57 AM. Recipe ID 6000. Report a problem with this recipe.
Title: Kalvefilet med sur flot (saut‚ed veal in sour
Categories: Norwegian, Meats, Main dish
Yield: 4 Servings
3 tb Butter; unsalted
3 tb Vegetable oil
1/4 c Onion; finely chopped
4 lg Veal scallops; sliced 3/8"
-thick and pounded to 1/4"
Salt & Pepper
1 c Sour cream
1/2 c Gjet”st (Norwegian goat
Heat 1 tablespoon of butter and 1 tablespoon of oil in a heavy
skillet over moderate heat. When the foam subsides, add the onions
and cook for 3 to 5 minutes or until transparent. Remove to a small
bowl and set aside. Add the remaining butter and oil to the skillet
and when the foam subsides, add the veal scallops. Fry them over
moderate heat until they are light golden brown, 4 to 5 minutes on
each side. Remove to a heated platter and keep warm in a 220řF oven
while you make the sauce. Pour off all but a thin film of fat from
the skillet and add the cooked onions. Cook over high heat stirring
constantly for 2 to 5 minutes. Lower heat and stir in sour cream and
cheese a little at a time. Continue stirring until the cheese has
melted and the sauce is smooth; do NOT allow it to come to a boil.
Taste for seasoning and return veal to the skillet. Baste the meat
with sauce and let simmer uncovered for 1 or 2 minutes. Serve
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