This is another one of my favorite recipes. I like to make this for company because it is simple yet very elegant. I especially love the flavor that the herbs lend to the dish and the Duchess Potatoes really dress up the dinner simply by the fact that they are made into little shapes. This is a French version of a simple country stew but again, with the addition of Duchess Potatoes, it comes off quite lovely in presentation. I’ve had this recipe in my notebook 30+ years from my old Betty Crocker International Cookbook although I did a few things differently to fit my own cooking style.
You can use a pastry bag to do the potatoes or you can use a regular zip-lock plastic bag with the end snipped off. It makes for a great stand-in pastry bag.
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Recipe for Saute of Veal and Duchess Potatoes
2 pound veal round steak, 1/2 inch thickness
1/2 cup flour
2 teaspoons salt (or to taste)
1 teaspoon paprika
1/4 teaspoon pepper
1/4 cup olive oil
1 cup dry white wine
1/2 cup water
8 ounces tiny pearl onions, peeled (1-1/2 cups)
8-10 tiny carrots or 4 medium carrots cut into strips
1/2 teaspoon dried rosemary or thyme
1/2 teaspoon salt (or to taste)
Snipped fresh parsley
Cut the veal into serving pieces. Mix together flour, 2 teaspoons of salt, paprika and pepper.
Coat the veal with the flour mixture and pound until 1/4 inch thick.
Cook the veal in hot oil in 12-inch skillet or saute pan until brown on both sides. Drain.
Add wine, water, onions, carrots and rosemary/thyme. Sprinkle with 1/2 teaspoon of salt if desired.
Heat to boiling and reduce the heat. Cover and simmer until veal and vegetables are tender – about 45 minutes. (Add more water if necessary)
Prepare duchess potatoes.
Place veal and vegetables on a platter. Pour pan juices on top.
Arrange duchess potatoes around edge.
Sprinkle with parsley.
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6 medium potatoes (Yukon gold or red work well but may need more potatoes)
1/4 cup milk
1/4 cup margarine or butter, softened
1/2 teaspoon salt
Dash of pepper
1 egg beaten or 1/4 cup egg substitute
2 tablespoons margarine or butter, melted
Peel potatoes. Cut into large pieces.
Heat 1 inch of salted water (1/2 teaspoon salt to 1 cup of water) to boiling.
Add potatoes. Heat to boiling and then reduce heat.
Cover and cook until tender 20-25 minutes. Drain.
Heat oven to 425 degrees.
Shake pan gently over low heat to dry the potatoes. Mash the potatoes until no lumps remain (or beat with mixer).
Beat in milk in small amounts. Add 1/4 cup margarine, salt and pepper. Beat until potatoes are light and fluffy.
Add egg or substitute, beat until blended. (Add more milk if necessary as potatoes should be smooth and fluffy)
Form rosettes with a pastry bag (or use a zip-lock bag as above for a stand-in pastry bag) or drop by small spoonfuls onto ungreased cookie sheet.
Brush lightly with melted margarine or butter.
Heat in 425 degree oven until light brown – about 15 minutes.
NOTE: You can prepare the potatoes several hours ahead and refrigerate – cook as above and add to platter with veal saute.
Summing it Up
This recipe can be a great meal for just a simple supper or for a special event. You can also substitute chicken or beef and pound out the same way, maybe change up the herbs a little more, for instance using marjoram or tarragon for beef or sage and thyme for chicken. It is relatively simple to prepare and again, has a nice presentation.
For how to on the Duchess Potatoes from another perspective, the videos above are great. They are made with a Danish strip steak – sounds mouth watering as well!
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