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Kalvefilet Med Sur Flot (Saut‚ed Veal In Sour

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      Title: KALVEFILET MED SUR FLOT (SAUT‚ED VEAL IN SOUR
 Categories: Norwegian, Meats, Main dish
      Yield: 4 Servings
 
      3 tb Butter; unsalted
      3 tb Vegetable oil
    1/4 c  Onion; finely chopped
      4 lg Veal scallops; sliced 3/8"
           -thick and pounded to 1/4"
           -thickness
           Salt & Pepper
      1 c  Sour cream
    1/2 c  Gjet”st (Norwegian goat
           -cheese)
 
  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 220øF 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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