Sauté de Veau

Name: Sauté de Veau
Yield: Serves 4 to 6
Cuisine: France
Ingredients: buttered noodles or boiled new potatoes; 2 tablespoons chopped parsley; buttered noodles or boiled new potatoes; 1 bouquet garni; 1 clove garlic; ¼ pint dry white wine; ½ pint veal stock; 4 small carrots, sliced; 12 small white onions; 1 tablespoon flour; 1 tablespoon butter; 3 pounds boned shoulder of veal; flour; salt and freshly-ground black pepper; salt and freshly-ground black pepper; 1 level teaspoon paprika; 2 tablespoons butter; 2 tablespoons olive oil; 2 onions, finely chopped

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

3 pounds boned shoulder of veal
flour
salt and freshly-ground black pepper
1 level

Europe
France
Stew
Main course
Mediterranean

Method

Cut boned veal into 2-inch squares; dredge meat with flour; season with salt, pepper and paprika and sauté in hot butter and olive oil until pieces are browned on all sides. Add finely-chopped onions and garlic; allow to cook a little; then add bouquet garni, veal stock and white wine. Cover the pan and simmer gently for 45 minutes.

Add small onions and sliced carrots; cover the