Sauteed Cubed Veal In Cream Sauce

* Exported from MasterCook *

SAUTEED CUBED VEAL IN CREAM SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : French Veal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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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