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Sauteed Cubed Veal in Cream Sauce recipe

Tender, sauteed cubes of veal are servedin a white wine cream sauce with chopped shallots and garnishedwith fresh parsley, tarragon and chives.

Recipe: Sauteed Cubed Vealin Cream Sauce

1 1/2 pounds lean veal, cut into 1/2-inchcubes
Salt and freshly ground pepper
4 tablespoons peanut or vegetable oil – divided use
4 tablespoons butter – divided use
3 tablespoons finely chopped shallots
1/4 cup dry white wine
3/4 cup heavy cream
2 teaspoons finely chopped fresh parsley
1 teaspoon finely chopped fresh tarragon
1/2 teaspoon finely chopped chives

  • Sprinkle veal cubes with salt and pepperto taste.
  • Heat 2 tablespoons oil in a large, heavyskillet and when hot, add half the meat. Do not crowd the meat.Cook over medium-high heat, stirring, until the meat is lightlybrowned on all sides. Remove from pan and place in a bowl. Repeatwith remaining oil and veal cubes.
  • Melt 2 tablespoons butter in the skillet,add the shallots, saute briefly. Add the wine and cook untilreduced by half, stirring occasionally.
  • Add the cream and simmer for 2 minutes.Return meat and any accumulated juices to skillet, mix well.Heat thoroughly. Swirl in the remaining butter. Sprinkle withthe parsley, tarragon, and chives.

    Makes 4 servings.

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