Sautéed Cubed Veal in Cream
Sauce
1 1/2 pounds lean veal, cut into 1/2 inch cubes
Salt and freshly ground pepper
4 tablespoons peanut or vegetable oil, divided
4 tablespoons butter, divided
3 tablespoons finely chopped shallots
1/4 cup dry white wine
3/4 cup heavy cream
2 teaspoons finely chopped fresh parsley
1 teaspoon finely chopped fresh tarragon
1/2 teaspoon finely chopped chives
Sprinkle veal cubes with salt and pepper to taste. Heat 2 tablespoons oil in
a large, heavy skillet and when hot, add half the meat. Do not crowd the meat.
Cook over medium-high heat, stirring, until the meat is lightly browned on all
sides. Remove from pan and place in a bowl. Repeat with remaining oil and veal
cubes. Melt 2 tablespoons butter in the skillet, add the shallots, saute
briefly. Add the wine and cook until reduced by half, stirring occasionally. Add
the cream and simmer for 2 minutes. Return meat and any accumulated juices to
skillet, mix well. Heat thoroughly. Swirl in the remaining butter. Sprinkle with
the parsley, tarragon, and chives.
Makes 4 servings.