KALVEFILET MED SUR FLOT (SAUT‚ED VEAL IN SOUR

      Title: KALVEFILET MED SUR FLOT (SAUT‚ED VEAL IN SOUR
  Categories: Norwegian, Meats, Main dish
       Yield: 4 Servings
  
       3 tb Butter; unsalted
       3 tb Vegetable oil
     1/4 c  Onion; finely chopped
       4 lg Veal scallops; sliced 3/8"
            -thick and pounded to 1/4"
            -thickness
            Salt & Pepper
       1 c  Sour cream
     1/2 c  Gjet”st (Norwegian goat
            -cheese)
  
   Heat 1 tablespoon of butter and 1 tablespoon of oil in
   a heavy skillet over moderate heat. When the foam
   subsides, add the onions and cook for 3 to 5 minutes
   or until transparent. Remove to a small bowl and set
   aside. Add the remaining butter and oil to the skillet
   and when the foam subsides, add the veal scallops. Fry
   them over moderate heat until they are light golden
   brown, 4 to 5 minutes on each side. Remove to a heated
   platter and keep warm in a 220øF oven while you make
   the sauce. Pour off all but a thin film of fat from
   the skillet and add the cooked onions. Cook over high
   heat stirring constantly for 2 to 5 minutes. Lower
   heat and stir in sour cream and cheese a little at a
   time. Continue stirring until the cheese has melted
   and the sauce is smooth; do NOT allow it to come to a
   boil. Taste for seasoning and return veal to the
   skillet. Baste the meat with sauce and let simmer
   uncovered for 1 or 2 minutes. Serve immediately.
[ add our full cookbook to your website ] [ Search The Cookbook ]