I’ve always had a hard time figuring out what to do with veal. I’ve tried making veal schnitzel before but it was too… veal-y. But this recipe, I like.

(Yield: 4 servings)

Ingredients:

3-4 tbsp olive oil

1 lb veal loin, fat trimmed

3/4 tsp dry thyme

1 small yellow onion, diced

8 oz white button mushrooms, thinly sliced lengthwise

2 garlic cloves, minced

1/4 c dry white wine

3 tbsp sour cream

1 tsp all-purpose flour

Salt and pepper

Slice veal into 1″ strips and season with salt, pepper and thyme. Place a large saute pan over high heat and add 2 tbsp oil. Add half of meat into pan. Brown for 3-4 minutes, stirring once. Remove, add second half, repeat. Remove all meat and set aside.

Bring heat down to medium, adding more oil to pan if necessary. Add onion with a pinch of salt and saute for 1 min. Add mushrooms and saute for about 4 min, until brown, stirring occasionally. Bring heat down to low, and add veal back to pan with garlic and wine. Simmer for about 4 min. Add sour cream and flour. Stir and cook for 1 min, until thickened. Turn heat off and re-season if necessary. Serve immediately, over white rice.