Veal Emince
Indulge in the luxurious simplicity of Veal Émincé, a classic Swiss-inspired dish that transforms tender veal strips into a creamy, umami-rich masterpiece. Featuring delicate veal tenderloin or sirloin, sautéed to perfection, this recipe is elevated with a luscious sauce of white wine, heavy cream, and earthy mushrooms, all infused with the subtle sweetness of shallots and garlic. Perfect for a quick yet sophisticated weeknight dinner, this 35-minute recipe balances rich flavors with a silky texture, making it an ideal pairing for buttered noodles, rösti, or fragrant rice. Garnished with fresh parsley for a bright finish, Veal Émincé is a must-try for fans of comforting, restaurant-quality meals at home.
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Recipe Information
Ingredients
- 500 grams Veal (tenderloin or sirloin)
- 30 grams Butter
- 1 tablespoon Olive oil
- 2 medium Shallots (finely minced)
- 2 cloves Garlic (minced)
- 250 grams White mushrooms (sliced)
- 100 milliliters White wine (dry)
- 200 milliliters Heavy cream
- 100 milliliters Chicken or beef stock
- 1 tablespoon All-purpose flour
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Start by prepping the veal: cut it into thin strips about 1 cm wide. Season with salt and black pepper. Set aside.
Heat a large skillet over medium-high heat. Add the olive oil and half the butter. Once the butter has melted, add the veal in batches to avoid overcrowding the pan. Cook for 2-3 minutes per batch, until the veal is lightly browned but not fully cooked. Remove and set aside.
In the same pan, add the remaining butter. Reduce the heat to medium and add the minced shallots. Sauté for 2-3 minutes until soft and translucent.
Add the minced garlic and sliced mushrooms to the pan. Cook for 5-6 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Deglaze the pan with the white wine, scraping the bottom of the skillet to release any browned bits. Allow the liquid to reduce slightly, about 2 minutes.
Pour in the chicken or beef stock and heavy cream. Stir to combine and bring the sauce to a simmer. Cook for 3-4 minutes until slightly thickened.
Return the veal strips (and any accumulated juices) to the pan. Stir to coat the veal in the sauce and cook for an additional 2-3 minutes, or until the veal is cooked through but still tender.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped fresh parsley and serve immediately. This dish pairs beautifully with buttered noodles, rösti, or rice.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 479 mg | 21% | |
| Total Carbohydrate | 8.1 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.6 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 718 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
