Veal With Saffron

Preparation:

Preparation: Cut the veal into small pieces and pass them in the flour; then brown them in a pan with 30 g of butter and 3 tablespoons of oil. Meanwhile, chop the onions very finely and sauté them in another saucepan with the remaining butter and 1 tablespoon of oil. Add the sautéed meat sprinkled with wine, raise the heat and let it evaporate, then sprinkle with a little hot water, raise the heat again and let it dry. Add the cream and a glass of milk; cook over moderate heat and covered for 40 minutes, stirring frequently. When cooked, season the meat with a teaspoon of saffron, salt and pepper. Place on a warm serving platter and sprinkle with chopped parsley.