Kalvefilet Med Sur Flot (Sauteed Veal In Sour Cream Sauce
Submitted by bfh1968
Norwegian sauteed veal cutlets in a silky sour cream and goat cheese sauce. Pan drippings build the base and the sauce comes together fast - the one rule: never let it boil.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
25 minKalvefilet Med Sur Flot is a Norwegian classic that sounds fancy but lands on the table in under 30 minutes. Thin veal cutlets, pounded to a quarter inch, get sauteed in butter and oil until golden, then set aside while you build a sauce right in the same pan.
The sauce is where this dish earns its keep. Sour cream and crumbled goat cheese go in over low heat, stirred gradually until the cheese melts into something smooth and tangy. The golden-brown fond from the veal is already in that pan, adding depth without any extra work.
One rule: do not let the sauce boil. A rolling boil will break the sour cream and leave you with a grainy, separated mess instead of a silky coating. Low and slow once the dairy goes in, and you’re good.
Return the veal to the skillet, baste everything with sauce, and serve immediately. This is not a dish that holds well.
Chef Tips
- Pound the cutlets evenly to a quarter inch so they cook in the same amount of time on each side
- Add the sour cream and cheese in small additions, stirring each one fully before adding the next
- Keep a close eye on heat once the dairy is in; the pan retains heat and can climb fast
- Season the sauce at the end, not the beginning, since the cheese adds saltiness
Variations
- Swap goat cheese for cream cheese for a milder, less tangy sauce
- Add a teaspoon of Dijon mustard to the sauce for a sharper, more complex flavor
Ingredients
Directions
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 220 degree F 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.
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