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Categories:Viewed: 17 - Published at: 6 years ago
Ingredients
- 1 1/2 lb. veal, cut into thin strips
- 2 Tbsp. butter
- salt
- pepper
- 1 onion
- 3/4 c. dry white wine
- 3/4 c. cream
- a few drops lemon juice
- 1 Tbsp. fresh chopped parsley
Method
- Saute the thinly sliced veal on all sides in very hot butter. Remove from the pan; sprinkle with salt and pepper and keep warm. Slightly reduce the heat, then finely chop the onion and add to the fat from the meat.
- Saute briefly, then pour in the wine. Simmer until the liquid is reduced by 1/2.
- Add cream; bring to a boil.
- Add the meat juices; season with salt, pepper and a few drops of lemon juice.
- Reheat the meat in the sauce, but do not let it boil.
- Serve topped with parsley.
