sauteed veal with yogurt chive sauce

bianchetto di vitello allo yogurt

4 servings

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Ingredients

1 cup plain low-fat yogurt
2 tablespoons finely chopped chives
Salt
Freshly ground black pepper
1 1/2 cups broccoli florets
2 medium turnips, peeled and cut into eighths
3/4 pound medium cipolline or pearl onions, peeled
1 1/2 tablespoons extra-virgin olive oil
1 1/2 pounds veal top round, cut into 1-inch cubes

Instructions

Stir together yogurt and chives; season with salt and pepper.

Bring a large saucepan of water to boil. Add broccoli and simmer until crisp tender, about 4 minutes. Reserving water, transfer broccoli to a plate. Return water to boil, add turnips and onion and simmer until crisp tender, about 3 minutes. Drain vegetables and pat dry.

Heat oil in a large skillet over medium-high heat. Add veal in batches and cook, stirring, until browned and cooked to medium, about 4 minutes; transfer to a plate. Reduce heat to medium, add remaining
1/2 tablespoon oil, turnips and onion. Cook, stirring occasionally, until lightly golden, about 5 minutes. Season veal and vegetables with salt and pepper.

Divide yogurt sauce onto plates and top with veal, sautéed vegetables and broccoli. Serve warm.

June 2009

keywords:

easy ensemble, fast, quick, simple, beef, dinner, entree, lunch, yogurt, broccoli, turnips, cipolline onions, pearl onions, veal top round

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Comments [2] | Add your comment

Easy to make, impressive, unusual dish. Very filling. I served mine with a side of risotto.
Posted: June 20, 2010 16:47 by missd2
Easy to make. Delicious!
Posted: July 29, 2009 20:27 by Molsbergen