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

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories390
Total Fat26g
Saturated Fat11g
Cholesterol110mg
Sodium470mg
Total Carbohydrate9g
Dietary Fiber1g
Sugars1g
Protein31g