Recipe: Terry’s veal in creamy sauce with saute potatoes

So tonight Terry cooked dinner. He remembered having  a veal dish that he loved some years ago so decided to have a go at recreating it. The result was delicious. Oh, and his saute potatoes are always great. Tonight he sauted some carrots, butternut and courgettes in with the potatoes, too.

I’d recommend buying the veal steaks and flattening them out yourself – this way you get a slightly thicker, flavoursome scallop. Both recipes are for two people

veal

Tender veal in creamy sauce is perfectly matched with crunchy potatoes

2 veal steaks, flattened

Flour for the steaks

A knob of butter
2 tbsp vegetable oil

4 shallots, chopped

Half a cup of white wine

Half a cup of double cream

1 lemon

Season and flour the flattened veal steaks.

Melt the butter and the oil and cook the steaks over a moderate heat for 3 minutes on each side.

Remove and set aside.

Stir in the onions and cook on low for about 3 minutes. Pour in the wine, bring to a boil over a high heat for  about 5 minutes or until the wine is reduced by half.

Reduce the heat and add the cream, stirring constantly for about 5 minutes until the sauce thickens.

Taste and season and add a few drops of lemon juice.

Return the veal to the sauce and cook for about 3 minutes until warmed through.

sautes

Golden brown and crispy: the best sautes

3 medium potatoes, peeled and sliced into rounds about 1cm thick.

2 tbsp olive oil

20g butter

Boil the sliced potatoes for about 15 mins until slightly softened.

Melt the butter in a frying pan and add the olive oil.

Fry the potatoes on a medium heat for around half an hour until they are nicely browned on both sides.

Drain on kitchen towel and serve.

 

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