Veal in Caper Sauce
Veal, known for its tender texture and unique flavor, has been a common ingredient in French and Italian cooking since ancient times.
Serves: 4Hands-on: 20 minutesTotal: 45 minutesDifficulty: Medium
- 2 tsp. olive oil
- 2 Tbsp. whole-wheat flour
- ¼ tsp. ground white pepper
- 4 boneless veal steaks (5 oz. each)
- 2 large shallots, peeled and minced
- ½ cup low-sodium beef broth
- ½ cup red cooking wine
- 2 tsp. Dijon mustard
- 2 Tbsp. capers
- ½ cup low-fat sour cream
- Coat a large pan with nonstick cooking spray and add oil. Combine flour and pepper; dredge veal steaks through flour-pepper mixture.
- Place pan over medium-high heat and, when hot, add veal and shallots. Cook until veal is browned on both sides, about 3–4 minutes per side.
- Drain excess oil from the pan. Mix beef broth, wine, mustard, and capers and pour over veal. Turn heat up to high, bring to a boil, cover, and reduce heat to a simmer for 20–25 minutes. Transfer veal steaks to a plate, cover, and set aside.
- Bring remaining broth in the pan to a boil; cook, uncovered, over medium heat until broth is reduced in half. Remove pan from heat, add sour cream, and mix well until blended. Serve sauce with veal steaks.