In this video we learn how to make a quick and easy bistrot recipe called escalopes à la Lyonnaise or veal steaks with an onion and vinegar sauce. This simple recipe can be made for lunch or dinner in not time. We will also talk about French food appellation understanding what they are and why are they important in the world of French food.
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🧅🥕INGREDIENTS🥕🧅
3 or 4 small steak ( can be veal, chicken pork or beef)
3 medium size onions finely diced
60 grams ( 2 oz) plain unsalted butter
100 ml of vinegar , ideally a white vinegar (I used apple cider vinegar)
salt and pepper to season.
For the garnish I used green beans tomatoes and green lettuce.
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UTENSILS AND COOKWARE STARTER KIT:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: