Kalvefilet Med Sur Flot Sauteed Veal In Sour Cream Sauce Recipes

Steps:

• Heat 1 tbsp of butter and 1 tbsp of oil in a heavy pan over med heat. When the foam subsides add the onions and cook until they are transparent.
• With a spatula remove and place in a small bowl.
• Add the remaining butter and oil to the pan , when the foam stops add the veal that has been pounded to 1/4 inch thick.
• Fry over med heat until brown 4 minutes each side.
• Remove to a heated platter and keep warm in a low oven.
• For the sauce pour of all but a thin coating of fat from the skillet.
• Add the cooked onions and cook over high heat for 2 minutes.
• Lower heat and add sour cream and cheese a little at a time.
• Continue stirring until cheese has melted and sauce is smooth ,do not let come to a boil.
• Taste for seasoning and return the veal to the pan ,.
• Baste the meat with the sauce , let simmer 2 minutes uncovered.
• Serve right away.

Steps:

• Rinse the liver; pat dry with paper towels.
• Season both sides with salt and pepper.
• Pour the flour onto a plate and dredge each liver on both sides, shaking off the excess.
• Heat the oil in a large skillet over high heat.
• When the oil is hot, lay the liver slices in the pan.
• Sear 3 to 4 minutes; carefully turn.
• Sear another 3 minutes or to desired doneness; transfer to a plate and keep warm.
• In the same skillet over medium heat, melt the butter.
• Add the shallots; cook, stirring, 3 minutes.
• Add the vinegar; cook until almost evaporated, 2 minutes.
• Add the wine; cook, stirring, 3 minutes.
• Add the stock; cook until almost evaporated, 4 minutes.
• Stir in the cream and simmer until reduced by half, about 6 minutes.
• Stir in the mustard, parsley and tarragon.
• Season to taste with salt and pepper.
• Divide the liver slices among 4 warmed plates and spoon the sauce evenly over the top.