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Veal Sauté Recipe – This recipe is a standard company dish from my Aunt’s kitchen.
Imagine this – beyond tender chunks of veal in a creamy sauce ladled over buttery egg noodles – or rice. Oui, it’s comfort food à la Bibi! 🙂
Everyday French dishes involve just a few main ingredients seemingly thrown together.
The keyword here is seemingly because it always looks so effortless.
Bibi would create such mouth-watering gems as her sauté de veau in her 5×10 Parisian galley sized kitchen. In short order she’d emerge with her signature sauté perfectly plated with a molded tower of fluffy white rice decorated with freshly minced parsley.
Here is a recipe variation> After the pan has been deglazed, place the recipe ingredents into a programmable pressure cooker and adjust the seasonings – include the second bay leaf and the white wine. Stir well to comibne.
Close the lid, position the steam handle to “seal”, set to “Manual” and 20 minutes. Allow the pressure to release by itself.
By the way, if you are not into “traditional” cookware, be sure to take a look at these Raymond Loewy designs.
Veal dishes pair well with white wines such as Chablis and Zinfandel but make it a light red wine. Check this chart to find additional information on the perfect wine pairing for veal dishes.
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