Traditional Veal Sauté

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.

• Prep time: 25 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 653
• Protein: 48 g
• Carbs: 17 g
• Fat: 39 g

Ingredients

• 800 g Veal shoulder ( cut into 4cm cubes )
• 2 piece Yellow onion ( finely chopped )
• 3 piece Carrot ( thickly sliced )
• 250 g Button mushroom ( quartered )
• 150 ml Dry white wine
• 30 g Wheat flour
• 40 g Minimum butter sweet
• 2 tbsp Sunflower oil
• 100 ml Cream
• 1 piece Bouquet garni
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 ml Veal stock concentrate ( prepared )

Instructions

1. Browning the meat

   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. Aromatic garnish

   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. Singing and deglazing

   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. Adding liquid and simmering

   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. Finish and thickening

   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.

Chef's tips

• 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.

Storage

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.