Try this Kalvefilet Med Sur Flot (Saut?ed Veal in Sour recipe, or contribute your own.
Suggest a better descriptionHeat 1 tablespoon of butter and 1 tablespoon of oil in a heavy skillet over moderate heat. When the foam subsides, add the onions and cook for 3 to 5 minutes or until transparent. Remove to a small bowl and set aside. Add the remaining butter and oil to the skillet and when the foam subsides, add the veal scallops. Fry them over moderate heat until they are light golden brown, 4 to 5 minutes on each side. Remove to a heated platter and keep warm in a 220F oven while you make the sauce. Pour off all but a thin film of fat from the skillet and add the cooked onions. Cook over high heat stirring constantly for 2 to 5 minutes. Lower heat and stir in sour cream and cheese a little at a time. Continue stirring until the cheese has melted and the sauce is smooth; do NOT allow it to come to a boil. Taste for seasoning and return veal to the skillet. Baste the meat with sauce and let simmer uncovered for 1 or 2 minutes. Serve immediately.
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Serving Size: 1 Serving (63g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 221 | ||
Calories from Fat: 216 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24g | 32 % | |
Saturated Fat 10.9g | 55 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 45.3mg | 14 % | |
Sodium 74.5mg | 3 % | |
Potassium 67mg | 2 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.4g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 221
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