1 1/2 pound tender veal, cut in thin strips about a half-inch wide
1 medium onion, chopped
2 large mushrooms, sliced
6 tablespoons butter
1 cup light cream
1 tablespoon sifted flour
1 cup dry white wine
1 tablespoon parsley, chopped
Salt and pepper to taste
1. Heat a heavy frying pan over high heat, add butter and reduce heat to moderately high.
2. Mix veal, onions and the mushrooms and saute in the butter, stirring often, until they are slightly browned, or about eight to ten minutes.
3. Blend cream with flour and add to meat. Cook, stirring until mixture boils. Turn heat low, cover and simmer till veal is tender five to six minutes.
4. Mix wine and parsley. Add to meat and let come to boil once, stirring constantly. Turn heat to very low, cover and let simmer two minutes. Serve immediately.
Yield: Six servings.