Traditional Veal Sauté
Ingredients
- 800 gVeal shoulder (cut into 4cm cubes)
- 2 pcYellow onion (finely chopped)
- 3 pcCarrot (thickly sliced)
- 250 gButton mushroom (quartered)
- 150 mlDry white wine
- 30 gWheat flour
- 40 gUnsalted butter
- 2 tbspSunflower oil
- 100 mlCream
- 1 pcBouquet garni
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 mlVeal stock concentrate (prepared)
Method
Tender veal pieces that fall apart with a fork, coated in a smooth ivory sauce. Button mushrooms and carrots provide a classic structure to this slow-cooked dish.
- 1
In a heavy pot, heat oil and butter. Brown the veal pieces on all sides until they reach a nice hazelnut color. The meat should be seared but not burnt.
- 2
Add onions and carrots. Let them sweat for a few minutes to release the juices. The vegetables should start to soften without taking on too much color.
- 3
Sprinkle flour over the meat (singer) and stir to coat each piece. Cook for 2 minutes to cook the flour, then deglaze with white wine, scraping the bottom well with a wooden spatula.
- 4
Pour the veal stock until it reaches the level of the meat. Add the bouquet garni, salt, and pepper. Cover and simmer over low heat. The sauce should barely bubble.
- 5
Add the mushrooms. At the end of cooking, pour in the cream. Let it reduce for a few minutes without boiling until the sauce generously coats the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Don't overcrowd the pot when browning; work in two batches if necessary so the meat truly browns instead of boiling.
- If the sauce is too thin at the end, remove the meat and reduce the liquid over high heat before adding the cream.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. The sauce may thicken when cold but will return to its texture when gently reheated.
