Steps
- Dust 600g of veal strips with 2 tablespoons of all-purpose flour. Melt 1 tablespoon of butter in a wide skillet over medium-high heat.
- Fry the veal for about 3 minutes, until lightly browned, then lift out. Add 1 diced onion and 250g of sliced white mushrooms; cook until softened.
- Pour in 125ml of white wine and 250ml of beef broth. Bring to a boil, reduce the heat, and stir in 125ml of heavy cream until the sauce is smooth.
- Return the veal and gently heat through until cooked. Season with salt and pepper and scatter with chopped parsley.