Sauteed cubed veal in cream sauce
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Sauteed cubed veal in cream sauce
  Veal    French    Creams    Sauces  
Last updated 6/12/2012 1:22:12 AM. Recipe ID 54717. Report a problem with this recipe.
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      Title: Sauteed cubed veal in cream sauce
 Categories: French, Veal, From cook4u
      Yield: 4 Servings
 
  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
 
  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.
 




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Recipe ID 54717 (Apr 03, 2005)

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