Nitkos Sauteed Veal With Mushrooms

• 500 g veal
• 50 g pancetta
• 150 g mushrooms (white, cultivated)
• 100 g onions
• 30 g butter
• 14 teaspoon nutmeg (grounded)
• 14 teaspoon thyme (dried)
• 1 tablespoon olive oil
• 200 g veal stock
• 50 g sour cream
• 5 g parsley (fresh, chopped)
• 5 g salt
• 2 g pepper
• 2 tablespoons flour (optional)

1. If the meat is already in small cuts, you dont have to cut it, but if not, cut the meat into small schnitzels, or stripes.
2. If you want thick sauce, put the meat into flour (on one side) and fry on hot butter/olive oil mixture.
3. If you dont want thick sauce, omit flour.
4. When brownish, put the meat aside.
5. Mince onion and pancetta very finely, than saute, first onion, and after few minutes pancetta until translucent.
6. In the meantime, chop mushrooms into thin leaves.
7. Add mushrooms, cover and saute until mushrooms starts to drain juices.
8. Add meat, cover with veal stock and saute until juices are reduced to half.
9. At the end, after 30 minutes, add sour cream and chopped fresh parsley.
10. Serve hot with rice, pasta, potatoes or whatever you like.

pancetta, mushrooms, onions, butter, nutmeg, thyme, olive oil, veal stock, sour cream, parsley, salt, pepper, flour

Taken from www.food.com/recipe/nitko-rsquo-s-saut-ed-veal-with-mushrooms-473960 (may not work)