Pan Seared Veal Shoulder Steak

I enjoy turning cheap cuts of meat into tasty budget meals.

Veal shoulder steaks are very inexpensive and when paired with a starch, you can put a fancy dinner for two on the table for under $10.

  1. In a smoking hot pan coated with 1 tablespoon of olive oil, add one veal shoulder steak. In the same pan, surround the veal with a medium onion (quartered) and a few cloves of garlic. Season with salt and pepper.
  2. Stir the onions and garlic occasionally while the veal browns.
  3. Turn the veal to brown the other side, then add 1/2 cup of white wine and some fresh sage or thyme.
  4. Lower the heat to medium, add 1 tablespoon of butter and cover. Simmer until the sauce thickens. Serve.

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2 thoughts on “Pan Seared Veal Shoulder Steak

  1. If covered, the sauce never thickens and the steak gets dry. What timeframe am i looking at here, because otherwise, this is pretty tasty. Veal shoulder steak is difficult to find online, so i had to take a stab at it.

  2. Ben,

    Adjust the cooking time to the thickness of the cut of meat. A thinner cut needs less time simmering so you may want to remove the meat after searing then return it to the pan just before serving so it does not overcook. Removing the seared meat will give you the time you need to simmer the sauce and adjust and taste without worrying about overcooking it. The whole process should take less than 10 minutes.
    If you’re cooking several steaks it will take a bit longer.

    Happy Eating!

    Gio

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