Veal steaks with wine and white sauce

Ingredients:

1 kg veal steaks, bone out (4 pieces), 2 tablespoons of butter or margarine, 1,5 glass of dry white wine, 4 chopped celery stalks, 2 chopped dry onions, 1 clove of garlic, finely chopped, 4-5 carrots cut in thin slices, 1 chopped leek, 1 teaspoon of oregano, Salt & pepper, 1 cup of sliced fresh mushroom, 1 tablespoon of olive oil, 1,5 cups of heavy cream, 3 tablespoons of all-purpose flour

Method:

Melt the butter in a shallow pot and add the steaks to sauté. Add the wine, the celery, the carrots, the leek, the onion, the garlic, the oregano, the salt and pepper. Close the pot and simmer for about 1 hour (or until the meat is tender). If necessary, add some water. In a pan, add the olive oil and deep fry the mushrooms until they change color and dry. Then, remove from the heat. When the steaks are ready, remove them from the pot. In a bowl, dissolve completely the flour in the sour cream so that it does not clot and add the mixture in the pot with the vegetables. Add the mushrooms, stir and add the steaks. Cover the steaks with the sauce and bring it to a simmer for 5’ until all the ingredients are well-combined and set.