Description
Tender veal in an unforgettable French white sauce! Harmonizes perfectly with rice. Try it!
Ingredients
-
Veal
300 g
-
Onion
0.25 piece
-
Dry white wine
50 ml
-
Cream
50 ml
-
Broth
200 ml
-
Flour
100 g
-
Butter
15 g
-
Lemon
1 tsp
-
Chicken egg
1 piece
-
Bay leaf
1 piece
-
Sunflower oil
1 Tbsp
-
Salt
Cooking
Veal cut into pieces of 3x3 cm.
Onions also cut finely.
Meat roll in flour...
... and shake well.
Then fry it in sunflower oil on medium heat on all sides until Golden brown (meat should not be fully prepared).
Add the butter, mix well...
... and put it on a plate.
In the same pan put onion and fry until transparent literally.
Add the wine, well to prevent.
Add the broth...
As well as our roasted meat, Bay leaf, salt, pepper.
Bring to a boil, cover, reduce the heat and leave for 15 minutes.
Meanwhile, mix half (!) cream with egg yolk.
Add the remaining cream to the meat (after 15 minutes) and leave on the heat for another 5 minutes, then our egg-cream mixture. As the sauce thickens, add the final touch of lemon juice and remove from heat.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.