Veal with Sage and Wine
This veal is great served over top Risotto.


  • 1/4 ceach butter and olive oil

  • 1 cflour

  • 3 lbveal stew meat cut into bite size pieces

  • 1 mediumonion diced

  • 4 clovegarlic minced

  • 1/3 cfresh sage leaves chopped

  • 1 1/2 cwhite wine

  • ·salt and pepper

  • ·fresh sage leaves for garnish

  • ·water as needed

How to Make Veal with Sage and Wine

  1. Add half the oil and have the butter to a skillet. Place the flour on a plate and dredge the veal pieces in the flour. Brown half the veal in the skillet. Move to a plate. Add the remaining oil and butter to the skillet and brown the remaining veal in the skillet. Remove from skillet and set aside.
  2. Add the onion to the pan and cook until caramelized . Add the garlic and cook 1 minute. Add 1/2 the chopped sage. Add the wine and bring to a boil. Boil one minute.
  3. Add the veal back to the pan. Add some salt and pepper. Cook on low for 1 1/2 hours or until the veal is very tender. adding water if needed. Garnish with remaining sage.


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