Veal in White Wine and Cream Sauce
Veal in White Wine and Cream Sauce Ingredients (4 Servings)
- 2 lbs. thinly sliced veal cutlets,
- 6 tbsp. butter
- 1 ½ cups dry white wine
- 1 cup heavy cream, add more if needed
- ½ cup mushrooms, sliced
- 1 tbsp. parsley, finely chopped
- ¼ cup Demi-glace
- freshly cracked black pepper, to taste
- sea salt, to taste
In a large pan, heat the butter slowly until it foams.
Add the strips of veal to the pan. Cook over medium-low heat, frequently stirring, until all the butter is absorbed by the veal.
The butter should sizzle, and the veal should change color as it cooks, but shouldn’t get crispy.
Add the wine and continue slow cooking over medium-low heat and stir until the wine is also absorbed.
Add the heavy cream and bring it to a simmer.
Cook the ingredients gently until the cream starts to thicken and look like a sauce.
Add the demi-glace, parsley, mushrooms, and freshly cracked pepper and sea salt.
Stir all the ingredients over low heat until the sauce, mushrooms, and veal are well combined.
Taste and add more heavy cream, salt, and pepper if need be.