Sautéed Sweetbreads With Gravy

Oxmoor House
4 servings


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1 pound veal sweetbreads
3 cups water
1 cup chopped celery leaves
1 small onion, quartered
1 1/2 teaspoons salt, divided
1/2 teaspoon pepper, divided
1 cup all-purpose flour
1/4 cup butter or margarine


Place sweetbreads in a medium mixing bowl; cover with water. Set aside to soak for 1 hour. Drain well; remove and discard white membrane.

Combine sweetbreads, water, celery leaves, onion, 1 teaspoon salt, and 1/8 teaspoon pepper in a medium Dutch oven. Bring to a boil. Cover; reduce heat, and simmer 30 minutes.

Remove sweetbreads, and cut into serving-size pieces; set aside. Strain broth, and reserve 1 cup. Discard vegetables and remaining broth.

Combine flour and remaining salt and pepper. Dredge sweetbreads in flour; set aside.

Melt butter in a skillet over medium heat. Add sweetbreads; cook over low heat 10 minutes or until browned, turning as necessary. Remove sweetbreads; drain. Reserve pan drippings. Transfer sweetbreads to a warm serving platter.

Pour reserved 1 cup broth into pan drippings. Cook over medium heat, stirring frequently, until thickened and bubbly. Serve gravy with sweetbreads.

Created date

February 2010