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Veal with a wine & sage sauce, steamed green beens & mixed oven roasted potatoes


Posted the05/08/2009 By Sophies Foodiefiles (Visit website)







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.


Recipe: For 2 persons, with seconds
Ingredients:
2 veal cuts, about 150 gr each, cleaned & if they are too thick cut into 2 horizontally
a few tablespoons of flour, seasoned with grinded black pepper & some sea salt
** For the sauce:
25 gr of butter or baking margarine or a bit more
75 ml of dry white wine or more to your liking ( sometimes I use 1 glass of wine )
5 fresh large sage leaves, washed & cleaned, finely chopped
about 250 ml of chicken stock or a bit more
some cornstarch, if necessary, to bind the sauce
250 gr of sweet orange fleshed potatoes, peeled & cut into chunks
25o gr of lovely potatoes, peeled & cut into chunks
some Maldon sea salt
EVOO ( a fruity Extra Virgin Olive oil )
to serve: steamed green beans

Method:
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.
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.
3. 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.
4. 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 pan gets too dry, add bit by bit some chicken stock. Check the seasoning, if necessarry, add some pepper & some salt. Beware: the chicken stock contains a lot of salt!! If your sauce doesn't thickens fast enough, add a bit of cornstarch & whisk for about 1 minute until the sauce thickens.
5. Serve it with steamed green beans, the oven roasted potatoes & enjoy!!

Sometimes, I add a medium sized white onion, peeled & finely diced into the sauce. That will taste lovely with the steamed green beens.

Veal with a wine & sage sauce, steamed green beens & mixed oven roasted potatoes on Foodista




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