Veal With A Wine & Sage Sauce, Steamed Green Beens & Mixed Oven Roasted Potatoes
2 veal cuts, about 150 gr each, cleaned & if they are too thick cut into 2 horizontally
5 fresh large sage leaves, washed & cleaned, finely chopped
250 grams of lovely potatoes, peeled & cut into chunks
Take a large nonstick pan & heat up on medium. Melt the butter. When the pan is sizzling hot, add the veal cuts & bake them for about 2 minutes per side. You want your veal to be rosé on the inside!!! If you think, your veal is cooked trough, take out of the pan & lay all the cuts together in a tin foil & wrap it round the veal to close. Now, let the veal rest for a few minutes so that the meat can rest & all of the juices will come together into the meat so when you want it, the veal will be juicy & full of flavour!! In the pan, add a bit of butter & let it melt. Add the wine & let it the alcohol cook off a bit. Add the sage. After the 5 minutes of rest for the veal, add the veal back to the pan, into that lovely sauce. Let the sauce thicken, if the
I love making this lovely wine, chicken stock & sage sauce. It is so delicious with veal & mixed roasted potatoes. I served it with steamed green beens, because they are in season now.
Tuesday, December 1, 2009 - 3:17am