Emince de Veau a la Suisse (Sauteed cubed veal in cream)

Ingredients

• 1 ½ pounds lean veal, preferably taken from the leg
• Salt to taste, if desired
• Freshly ground pepper to taste
• 4 tablespoons peanut oil
• 4 tablespoons butter
• 3 tablespoons finely chopped shallots
• ¼ cup dry white wine
• ¾ cup heavy cream
• 2 teaspoons finely chopped parsley
• 1 teaspoon finely chopped fresh tarragon
• ½ teaspoon finely chopped chives

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    580 calories; 46 grams fat; 21 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 35 grams protein; 232 milligrams cholesterol; 166 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Line a small mixing bowl with a sieve large enough to hold the meat.
2. Cut the veal into very small cubes, about half an inch. Sprinkle with salt and pepper.
3. Heat half of the oil in a heavy skillet and when it is very hot and just starting to smoke, add half of the meat. Do not crowd the meat. Cook over high heat, stirring, until the meat is lightly browned, about one and one-half minutes. Pour the meat into the sieve.
4. Add the remaining oil to the skillet and when it is just starting to smoke, add the remaining meat. Cook as above. Pour the meat into the sieve. Pour out the oil from the bowl and return the meat to the bowl.
5. Wipe out the skillet. Add half of the butter and when it is melted, add the shallots. Cook briefly, stirring. Add the wine and cook until it is reduced by half or slightly more.
6. Add the cream and any accumulated liquid from the meat. Cook down over high heat about two minutes. Add the meat and reheat. Swirl in the remaining butter. Sprinkle with parsley, tarragon and chives and serve.

20 minutes