FR
EN
About
Contact
Français
English
Recipes
Articles
Recipes
Articles
About
Contact
Sitemap
Legal notice
conception
Home
Our recipes
Leeks
Porto and leeks veal heart sauté
Author:
Les Cultures de chez nous
Share
Preparation
15
Baking
20
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
450 gr of Charlevoix veal heart
250 ml (1 cup) of Charlevoix veal stock
125 ml (1/2 cup) of Porto
1/6 package of 250 gr (1/2 cup) of Les Cultures de chez nous sliced leeks
30 ml (2 tablespoons) of chopped garlic
3 to 4 fresh parsley branches
2 to 3 squares of butter
Find our bag in your
local grocery store
This week's specials
Porto and leeks veal heart sauté
From
Oct 09
to
Jan 01
Preparation
Clean veal heart with warm water and vinegar. Remove veins, arteries and blood (or ask to your local butcher).
Roast at high heat veal heart sliced into strips with sliced leeks. Then deglaze with Porto and add veal stock, garlic and parsley.
Remove heart strips and set in a service plate. Continue and reduce the sauce until desired consistency then remove from heat.
Mix butter chunks with a whisk and pour over heart strips.
Chef's notes
Was it good?
View comments
0
(
0
ratings
)
Evaluate this recipe
0
Comment:
Submit
Thanks for your evaluation!
An error occurred during the evaluation
Other tasty recipes
Porto and leeks veal heart sauté
15 min
20 min
4
Pour toi : concours, recettes et articles frais préparés.
Cooking
Appetizers
Main meals
Side dishes
Brunch & breakfast
Desserts
For inspiration
Articles
Leeks vs onions
Stay in touch
Facebook
Instagram
YouTube
About
Contact
©
Les Cultures de chez nous
, 2018 - All rights reserved
Sitemap
Legal notice
Created by