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Ingredients
- 8 Veal medallions, about 2 1/2 oz each
- S&P
- 2-3 T olive oil
- 2 Small red onions thinly sliced
- 1 Bunch fresh sage leaves chopped
- 1/2 C Dry white wine
- 1/2 C whipping cream
- 3 T cold butter cut in small pieces
Preparation
Step 1
Season veal on both sides with S&P. In large skillet, heat olive oil over medium high heat. Add veal, a few pieces at a time & saute until golden abt 2 minutes each side. Add more oil if needed. Transfer to plate & keep warm. Drain off all but 2 T pan drippings. Add onions to skillet saute over med-hi heat. Stir frequently til golden. About 10 minutes. Stir in sage cook 1 minute. Add wine bring to boil, cooking & reduce by half. Stir in cream, boil to reduce & thicken slightly. Stir in butter bit by bit. S&P to taste. Place veal in stirring dish & top w/ sauce.
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