The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

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Veal
Veal
{Serving suggestion only*}
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Elevate your dinner menu with this elegant veal preparation that showcases classic French technique with minimal ingredients. Tender veal cutlets are sautéed to perfection, then complemented by a sophisticated sauce featuring port wine or vermouth, fresh tarragon, and rich beef stock. The finishing touch of butter gives the sauce its signature silky texture and remarkable depth. Perfect for special occasions yet simple enough for accomplished home cooks, this refined dish delivers restaurant-quality results.
No Jump Zone
Ingredients
4 8-oz. veal cutlets
4 tbsp. butter
2 tbsp olive oil
1/2 cup Port wine or Vermouth
2 tbsp chopped green onions
1 tbsp tarragon
1/2 cup beef stock
1 tbsp. cornstarch
Directions
Sauté Veal in butter and oil - let butter cook until bubbles stop.
Remove veal.
Remove grease from pan.
Stir coagulated meat juices with Port wine or Vermouth (de-glaze).
Put in some chopped green onions.
Flavor with tarragon.
Add beef stock.
Reduce.
Thicken with cornstarch.
Add veal back and heat with sauce.
Remove veal - shake a tablespoon of butter into sauce.
Pour over veal and serve.
To prepare early, just leave veal in sauce and heat later.
Do not add butter until the last thing.
Servings\Yield
Serves 4 as a main dish with sauce to spare
Nutrition Facts
Nutrition Per Serving - Calories: 415; Total Fat: 26g (Saturated Fat: 12g); Cholesterol: 145mg; Sodium: 240mg; Total Carbohydrates: 7g (Dietary Fiber: 0g, Sugars: 1g); Protein: 34g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  J. Carl Ferguson, Jr. 🔑 Keywords: beef, veal
🗂️ Categories: 🥩 Beef, 🦌🐇🐐🦍 Other Meat
📚 Collections: From The Ferguson Family, Cooking with Carl, Hugh & Your Friends, The TFR Cookbook
Veal was added on February 11, 2007 and last updated on July 26, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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