Veal Saute With Dutchess Potatoes
Tender veal sautéed with flavorful herbs and vegetables, complemented by rich Dutchess potatoes, perfect for a comforting family dinner or special occasion.
Ingredients
Instructions
- Mix flour, 2 teaspoons salt, paprika, and pepper in a bowl.
- Coat veal with the flour mixture.
- Cook veal in hot olive oil in a 12-inch skillet until browned; drain excess oil.
- Add white wine, water, pearl onions, tiny carrots, and dried rosemary to the skillet.
- Sprinkle with 1/2 teaspoon salt.
- Bring to a boil, then reduce heat to simmer.
- Cover and cook until veal and vegetables are tender, about 45 minutes.
Tips & Substitutions
For a richer flavor, consider marinating the veal in the wine for a few hours before cooking. If you prefer, you can substitute chicken or pork for the veal. Fresh herbs like thyme or tarragon can also enhance the dish. When preparing the pearl onions, blanching them first will make peeling easier. You can also add additional vegetables like bell peppers or mushrooms for more variety.
Serving Suggestions
Serve the veal sauté with Dutchess potatoes for a classic pairing. A side of sautéed green beans or a fresh salad complements the richness of the dish perfectly. This meal also pairs beautifully with Danish Red Cabbage for a well-rounded dinner experience. Garnish with snipped parsley for a fresh touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of water or broth if needed to prevent drying out. You can also use a microwave, but be sure to cover the dish to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Saute With Dutchess Potatoes contains roughly 578 calories, with 22g protein, 80g carbohydrates, and 25g fat. It is an excellent source of vitamin A (274% of the Daily Value), vitamin C (255% of the Daily Value), and iron (156% of the Daily Value). Note that it is relatively high in sodium, at 737mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables will add more flavor and texture to the dish. Just ensure they are cut into similar sizes for even cooking. If using fresh carrots, you might want to adjust the cooking time slightly since they may take longer to cook than frozen ones.
What can I serve with veal sauté?
In addition to Dutchess potatoes, consider serving crusty bread to soak up the delicious sauce. A light green salad or a side of roasted asparagus can add a refreshing contrast to the richness of the veal. For a unique twist, try pairing it with Cajun Beans for a spicy kick.
How do I know when the veal is done?
The veal is done when it is tender and easily pulls apart with a fork. If you have a meat thermometer, the internal temperature should reach at least 145°F. Cooking it low and slow is key to achieving the best texture, so be patient during the simmering process.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).