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Veal Sauté

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Veal Sauté
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  • 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.
By Betty Crocker Kitchens
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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