Veal Stew with Sage, White Wine, and Cream

Tender cubes of veal shoulder stewed with sage and white wine, finished with cream for a luxurious, velvety sauce.

Veal Stew with Sage, White Wine, and Cream

Tender cubes of veal shoulder stewed with sage and white wine, finished with cream for a luxurious, velvety sauce.

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Prep Time 20 minutes mins

Cook Time 1 minute min

Total Time 21 minutes mins

Servings: 4 servings

Course: Main Dish

Ingredients Method

Ingredients

  

1x2x3x?

Main Ingredients

• 1 tablespoon vegetable oil
• 1 1/2 tablespoons butter
• 1 1/2 pounds boned veal shoulder, cubed
• Flour
• 2 tablespoons chopped onion
• 18 dried sage leaves (or fresh)
• 2/3 cup dry white wine
• 1/3 cup heavy whipping cream
• Salt & Pepper

Method

 

Instructions

1. Dredge veal cubes. Brown deeply in butter/oil. Remove.
2. Sauté onion and sage.
3. Return meat, add wine, deglaze.
4. Cover and simmer 45 mins.
5. Add cream. Simmer covered 30 mins more until very tender.
6. Serve with sauce.

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