Veal With A Wine & Sage Sauce, Steamed Green Beens & Mixed Oven Roasted Potatoes
By: Sophie32
Published: Tuesday, December 1, 2009 - 3:17am

Ingredients




2 veal cuts, about 150 gr each, cleaned & if they are too thick cut into 2 horizontally
tablespoon a few  of flour, seasoned with grinded black pepper & some s
For the sauce:
25 grams of butter or baking margarine or a bit more
75 mls  of dry white wine
5 fresh large sage leaves, washed & cleaned, finely chopped
about 250 ml of chicken stock
some cornstarch, if necessary, to bind the sauce
250 grams  of sweet orange fleshed potatoes, peeled & cut into chunks
250 grams  of lovely potatoes, peeled & cut into chunks
some Maldon sea salt
EVOO ( a fruity Extra Virgin Olive oil )
to serve: steamed green beans

Preparation

1 Boil the potatoes together in a large cooking pot until nearly done. Drain well. Let the potatoes cool down. When cold, put them into bowls & place into the fridge. 2 When you are ready to make dinner, preheat the oven to 250 °C ( 482 F) for about 10 minutes. After that, take a large non stick roasting pan & place your potatoes, side by side in it. 3 Add 3 tablespoons of the EVOO & coat the potatoes on all sides with the EVOO. Add a bit of sea salt. Place into the oven & roast for about 30 to 40 minutes. Reduce the tempurature if necesarry to 225°C. (437 F) When they are all golden & lovely crisped on the outside, they are ready. 4 Take a large deep plate & fill with the seasoned flour. Take your veal cuts & put a bit of salt on each side of the cuts. Dip on both sides into the seasoned flour & shake the excesss off. Lay on a clean plate. 5 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 6 Serve it with steamed green beans, the oven roasted potatoes & enjoy!! 7 Sometimes, I add a medium sized white onion, peeled & finely diced into the sauce. That will taste lovely with the steamed green beens.

About


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.