3 tablespoons plain flour
2 teaspoons salt
3/4 teaspoon white pepper
1 kg veal fillets
4 tablespoons butter
2 cloves garlic
1 bay leaf
2 medium onions, sliced
1 cup stock
1/2 teaspoon oregano
Combine the flour, salt and pepper and coat the veal.
Heat the butter, and brown the veal.
Add garlic and onions and fry gently.
Remove, and fry mushrooms.
Pour tomato puree into the pan and add sugar.
Add stock and herbs and simmer for 5 minutes.
Return the veal and onions to sauce and cook for 30-40 minutes.
Serve with Parmesan cheese.
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