Kalvefilet Med Sur Flot (Sauted Veal In Sour)

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Servings: 4 Difficulty: Advanced
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Tender veal scallops pan-seared and finished in a rich, tangy Norwegian goat cheese and sour cream sauce.
Kalvefilet Med Sur Flot (Sauted Veal in Sour recipe image

This elegant yet simple dish features tender veal scallops that are quickly pan-seared until golden brown. The real magic happens in the sauce, where finely chopped onions meet creamy sour cream and distinctive Norwegian gjetost (brown goat cheese). The result is a luxurious, velvety sauce with a perfect balance of tangy sweetness and savory depth. It’s an impressive weeknight dinner that feels special without requiring hours of prep. Serve immediately over rice or potatoes to soak up every drop of the flavorful sauce.

Kalvefilet Med Sur Flot (Sauted Veal in Sour recipe image
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Kalvefilet Med Sur Flot (Sauted Veal In Sour)

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 274.1

Description

This elegant yet simple dish features tender veal scallops that are quickly pan-seared until golden brown. The real magic happens in the sauce, where finely chopped onions meet creamy sour cream and distinctive Norwegian gjetost (brown goat cheese). The result is a luxurious, velvety sauce with a perfect balance of tangy sweetness and savory depth. It&# 226;ÂÂs an impressive weeknight dinner that feels special without requiring hours of prep. Serve immediately over rice or potatoes to soak up every drop of the flavorful sauce.

Ingredients

Directions

  1. Pound veal scallops to 1/4-inch thickness and season both sides with salt and pepper.
  2. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a heavy skillet over moderate heat.
  3. When the butter foam subsides, add the chopped onions and cook for 3 to 5 minutes until transparent.
  4. Remove onions to a small bowl and set aside.
  5. Add the remaining 2 tablespoons butter and 2 tablespoons oil to the skillet.
  6. When the foam subsides, add the veal scallops.
  7. Fry the veal over moderate heat until light golden brown, about 4 to 5 minutes per side.
  8. Remove veal to a heated platter and keep warm in a 220ðF (104ðC) oven.
  9. Pour off all but a thin film of fat from the skillet.
  10. Add the cooked onions back to the skillet and cook over high heat, stirring constantly, for 2 to 5 minutes.
  11. Lower the heat and stir in the sour cream and gjetost a little at a time.
  12. Continue stirring until the cheese has melted and the sauce is smooth; do not allow the sauce to boil.
  13. Taste for seasoning and adjust salt and pepper if needed.
  14. Return the veal to the skillet and baste with the sauce.
  15. Let simmer uncovered for 1 to 2 minutes to heat through.
  16. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 274.1kcal
% Daily Value *
Total Fat 21.1g33%
Saturated Fat 7.6g38%
Cholesterol 59.2mg20%
Sodium 632.9mg27%
Total Carbohydrate 6.8g3%
Dietary Fiber 0.3g2%
Sugars 6.0g
Protein 13.3g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: veal, scallop, sour cream, goat cheese, gjetost, norwegian, pan-seared, onion, butter, main course, quick dinner, creamy sauce, kalvefilet, scandinavian, comfort food, easy recipe, meat, saute, dinner idea, rich flavor
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