Kalvefilet Med Sur Flot Sauteed Veal In Sour Cream Sauce Recipes

SAUTEED VEAL SCALLOPS IN SOUR CREAM SAUCE/KALVEFILET MED SUR FLO

Steps:

• Heat 1 tbsp of butter and 1 tbsp of oil in a heavy pan over med heat. When the foam subsides add the onions and cook until they are transparent.
• With a spatula remove and place in a small bowl.
• Add the remaining butter and oil to the pan , when the foam stops add the veal that has been pounded to 1/4 inch thick.
• Fry over med heat until brown 4 minutes each side.
• Remove to a heated platter and keep warm in a low oven.
• For the sauce pour of all but a thin coating of fat from the skillet.
• Add the cooked onions and cook over high heat for 2 minutes.
• Lower heat and add sour cream and cheese a little at a time.
• Continue stirring until cheese has melted and sauce is smooth ,do not let come to a boil.
• Taste for seasoning and return the veal to the pan ,.
• Baste the meat with the sauce , let simmer 2 minutes uncovered.
• Serve right away.

SAUTEED VEAL SCALLOPS IN A WILD MUSHROOM CREAM SAUCE

Steps:

• MAKE THE SAUCE: In a saute pan set over moderately high flame, heat the oil and butter until hot. Add the shallots and cook, stirring, 1 minute.
• Add the mushrooms, thyme and salt and pepper and cook, stirring occasionally, for 5 minutes, or until mushrooms are soft.
• Add the garlic and cook, stirring, 1 minute. Add the wine and reduce by half. Add the demiglace and simmer 5 minutes.
• Add the cream and reduce until lightly thickened. Cover with a round of buttered wax paper and keep hot.
• MAKE THE VEAL: Dredge the veal scallops in flour, shaking off excess, and season with salt and pepper.
• In large skillet set over moderate flame, heat olive oil and butter until hot. Add scallops and saute for 1 minute on each side.
• Transfer to sauce for just a minute and season mixture with fresh lemon juice and Chervil.

VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE

Steps:

• Place flour in shallow dish. Sprinkle veal scallops with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over high heat. Coat veal in flour, shaking off excess. Working in batches, add veal to skillet and sauté until beginning to brown, about 1 minute per side. Transfer to plate. Tent with foil to keep warm.
• Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and shallots and sauté until mushrooms are brown and tender, about 7 minutes. Add wine; simmer until liquid is reduced to 1/4 cup. Add cream; simmer until reduced to sauce consistency, about 3 minutes. Season sauce with salt and pepper. Return veal to skillet; simmer until just heated through, about 1 minute. Transfer veal to plates, spooning sauce over. Sprinkle with parsley; serve.

BRAISED LEG OF VEAL WITH PAPRIKAS SAUCE

Steps:

• Position rack in lower third of oven and preheat to 350 degrees.
• Pat veal dry with paper towels; rub with 2 t. paprika, salt and pepper.
• Melt butter with 4 tablespoons oil in heavy large casserole over medium-high heat.
• Add veal and brown on all sides.
• Transfer veal to platter.
• Pour off all but 2 tablespoons fat from casserole (if fat burns, pour off and add 2 T. oil).
• Stir in onion,carrot and 1 1/2 tablespoons paprika into fat.
• Reduce heat to low and cook until onion softens, about 8 minutes.
• Add flour and stir 2 minutes.
• Add wine and Sherry and bring to a boil.
• Mix in stock, peppercorns,parsley sprigs, bay leaf and thyme.
• Return veal to casserole; cover with foil, then with lid.
• Transfer to oven and cook until thermometer inserted in meat registers 140 degrees for medium-rare, about 1 hour.
• Transfer veal to platter; cover and keep warm.
• Place casserole over medium-high heat and boil pan juices until reduced to 3/4 cup, scraping up any browned bits; strain.
• Return sauce to casserole;off heat, stir in sour cream.
• Cut veal into slices and serve with sauce.