Veal Sauté With Cream, Cognac And Tarragon

This is one of those recipes that is typical of French country cooking ... delicious but simple and easy to prepare. It is perfect for people like my friend Silvia who love to eat well but don't want to spend too much time in the kitchen.  I hope she's taking note.

The idea came about from the leftover veal which had been sitting in my freezer since Mother left and from the need to cook something on Halloween night that I could prepare late in the afternoon, way before the little monsters started ringing my doorbell.  A quick thumb through  Francoise Bernard's cookbook and, voilà, a decision was made.  All I added was a splash of Cognac and a few carrots.   Oh, and if you want to be really French, a baguette and a glass of French Burgundy are de rigueur!


Serves 4

Ingredients:

3 TB butter
2 small onions chopped
3 sprigs of fresh tarragon
2 lbs. boneless veal shoulder cut in 1 1/2 inch pieces
Salt and pepper
1/4 cup Cognac
1/4 cup creme fraiche or heavy cream

Directions:

 In a heavy casserole melt the butter on medium low heat. Add the chopped onion and cook until translucent.  Add the veal and tarragon stems.  Season with salt and pepper. Reduce heat to low and cook covered for 1 hour.

Lift the cover, add the Cognac and boil down.  Add the cream and tarragon leaves and cook for a couple of minutes to blend and heat the sauce.  Serve over white rice.

Adapted from Francoise Bernard, La Cuisine