Kalvefilet med sur flot (sautTed veal in sour cream sauce Recipe

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Kalvefilet med sur flot (sautTed veal in sour cream sauce

Artist:	_	Yield:	4
Categories:	Beef, Entrees, Meats, Norwegian, Scandinavian, Veal	Rating:	0
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Ingredients:

3	tbsp	Butter, unsalted
3	tbsp	Vegetable oil
1/4	cup	Onion, finely chopped
4	large	Veal scallops, sliced 3/8"
		-thick and pounded to ?
		-thickness
		Salt & Pepper
1	cup	Sour cream
1/2	cup	Gjetoest (Norwegian goat
		-cheese)

Procedures:

1	Heat 1 tablespoon of butter and 1 tablespoon of oil in a heavy skillet over moderate heat.
2	When the foam subsides, add the onions and cook for 3 to 5 minutes or until transparent.
3	Remove to a small bowl and set aside.
4	Add the remaining butter and oil to the skillet and when the foam subsides, add the veal scallops.
5	Fry them over moderate heat until they are light golden brown, 4 to 5 minutes on each side.
6	Remove to a heated platter and keep warm in a 220°F oven while you make the sauce.
7	Pour off all but a thin film of fat from the skillet and add the cooked onions.
8	Cook over high heat stirring constantly for 2 to 5 minutes.
9	Lower heat and stir in sour cream and cheese a little at a time.
10	Continue stirring until the cheese has melted and the sauce is smooth; do not allow it to come to a boil.
11	Taste for seasoning and return veal to the skillet.
12	Baste the meat with sauce and let simmer uncovered for 1 or 2 minutes.
13	Serve immediately