Veal With Cream Sauce Recipe

Name: Veal With Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb veal round steak, cut 1/4 inch thick (I use veal scallopine); 1 tablespoon lemon juice or 1 tablespoon brandy; 1/4 teaspoon salt; 1/8 teaspoon black pepper, freshly ground; 2 tablespoons butter; 1/3 cup shallot, finely sliced; 1 tablespoon butter; 1/4 cup dry white wine; 1/3 cup whipping cream; fried potato cake or mashed potatoes

Servings: persons

1 lb veal round steak, cut 1/4 inch thick (I use veal scallopine)
1 tablespoon lemon juice or 1 tablespoon brandy
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
2 tablespoons butter
1/3 cup shallot, finely sliced
1 tablespoon butter
1/4 cup dry white wine
1/3 cup whipping cream
fried potato cake or mashed potatoes

1
Partially freeze the veal; slice very thinly across the grain into bite-size strips. In a mixing bowl comgine the lemon juice or brandy, salt and pepper; add the veal strips and toss to coat evenly. Let stand 10 minutes.
2
In a large skillet, cook the veal, half at a time in 2 tbsp hot butter or margarine for 2 minutes at medium heat. Transfer to a heated serving platter; keep warm. Repeat with the rest of the veal.
3
For the sauce, in the same skillet cook shallots in the 1 tbsp hot butter until tender but not brown. Add the wine and bring to boiling, stirring constantly; cook for 3 minutes or until it is reduced to 1/4 cup mixture.
4
Gradually add the whipping cream, stirring constantly. Stir in the veal strips; heat through but do not boil. Serve immediately with the Fried Potato Cake or mashed potatoes.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb veal round steak, cut 1/4 inch thick (I use veal scallopine), 1 tablespoon lemon juice or 1 tablespoon brandy, 1/4 teaspoon salt, 1/8 teaspoon black pepper, freshly ground, and more.

Yes, Veal With Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal With Cream Sauce

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