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Veal Sauté

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Veal Sauté
  • Prep 10 min
  • Total 60 min
  • Servings 4
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If your French is good, you can tell your delighted dinner guests they are having sauté de veau. Simply put, it’s plain delicious.
Updated Jun 13, 2008

Ingredients

  • 1 pound veal round steak, 1/2 inch thick
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons olive or vegetable oil
  • 1/2 cup dry white wine or Progresso™ chicken broth (from 32-ounce carton)
  • 1/4 cup water
  • 1 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves
  • 1/4 teaspoon salt
  • 3/4 cup peeled pearl onions (4 ounces)
  • 2 medium carrots, cut into julienne strips
  • Chopped fresh parsley, if desired
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Remove fat from veal. Cut veal into 4 serving pieces.
  • 2
    Mix flour, paprika, 1/4 teaspoon salt and the pepper. Coat veal with flour mixture. Flatten between sheets of plastic wrap or waxed paper with a meat mallet to 1/4-inch thickness.
  • 3
    Heat oil in 10-inch nonstick skillet over medium-high heat. Cook veal in oil, turning once, until brown; drain.
  • 4
    Add wine, water, rosemary, 1/4 teaspoon salt, the onions and carrots to veal in skillet. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, adding water if necessary, until veal and vegetables are tender. Place veal and vegetables on platter; pour pan drippings over top. Sprinkle with parsley.

Tips from the Betty Crocker Kitchens

  • tip 1
    You’re cooking in classic French style when you make this recipe. A sauté is a dish in which food is first cooked in a skillet, or sautoir, then sauced with the pan drippings and simmered with aromatic vegetables.
  • tip 2
    Pearl onions can be time consuming to peel. It will be easier if you pour boiling water over them a few minutes before slipping off the skins--and there will be fewer tears, too.
  • tip 3
    When there's no rosemary in your herb garden but plenty of thyme, just use thyme leaves instead of the chopped fresh rosemary. It's a wonderful herb to use with veal, too.

Nutrition

165 Calories, 7 g Total Fat, 19 g Protein, 8 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
165
Calories from Fat
65
Total Fat
7 g
Saturated Fat
2 g
Cholesterol
75 mg
Sodium
500 mg
Potassium
400 mg
Total Carbohydrate
8 g
Dietary Fiber
1 g
Protein
19 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
2 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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