Emince de Veau a la Suisse (Sauteed cubed veal in cream)
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
- 1½pounds lean veal, preferably taken from the leg
- Salt to taste, if desired
- Freshly ground pepper to taste
- 4tablespoons peanut oil
- 4tablespoons butter
- 3tablespoons finely chopped shallots
- ¼cup dry white wine
- ¾cup heavy cream
- 2teaspoons finely chopped parsley
- 1teaspoon finely chopped fresh tarragon
- ½teaspoon finely chopped chives
Nutritional analysis per serving (4 servings)
584 calories; 46 grams fat; 21 grams saturated fat; 1 gram trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 36 grams protein; 619 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line a small mixing bowl with a sieve large enough to hold the meat.
- Step 2
Cut the veal into very small cubes, about half an inch. Sprinkle with salt and pepper.
- Step 3
Heat half of the oil in a heavy skillet and when it is very hot and just starting to smoke, add half of the meat. Do not crowd the meat. Cook over high heat, stirring, until the meat is lightly browned, about one and one-half minutes. Pour the meat into the sieve.
- Step 4
Add the remaining 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 and return the meat to the bowl.
- Step 5
Wipe out the skillet. Add half of the butter and when it is melted, add the shallots. Cook briefly, stirring. Add the wine and cook until it is reduced by half or slightly more.
- Step 6
Add the cream and any accumulated liquid from the meat. Cook down over high heat about two minutes. Add the meat and reheat. Swirl in the remaining butter. Sprinkle with parsley, tarragon and chives and serve.
Private Notes
Comments
Have made another version of this Franey recipe which has the addiction of 1/4 lb thinly sliced ham or prosciutto. I like the ham or peppered ham in it.