Cut 400g of veal into thin strips, pat them dry with a paper towel, and sauté them in butter. Once browned, lightly season the veal with salt and set the skillet aside in a warm place. Now move on to the sauce. Take half an onion, some garlic, and about 100g of white mushrooms, and chop everything as finely as you can. If you don’t have white mushrooms, substitute with button mushrooms or chanterelles. Add a splash of truffle oil to enhance the mushroom flavor.
Next, sauté the onion and garlic in a small saucepan or deep skillet until they become translucent. Add two tablespoons of flour, pour in 300ml of cream, and mix thoroughly to remove any lumps. Season the sauce with salt and pepper. If it gets too thick, add a bit of boiled water. Then add the mushrooms, a couple of pinches of nutmeg, and simmer for about 5 minutes over very low heat.
Pour the sauce over the veal and stir to combine it with the juices released during cooking. The sauce should have a consistency similar to thick sour cream, with a creamy, uniform color. Let the veal rest under a lid for 10 minutes. Serve with rice or mashed potatoes. Enjoy!
