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Veal Steaks With Caramelized Onions and White Wine Sauce

Veal Steaks With Caramelized Onions and White Wine Sauce

Total Prep Time:  25 minutes
Total Cook Time: 45 minute
Serves: 4



From Weiss Meats:

  • 4 veal strip steaks cut 1 inch thick

From Your Grocer:

  • 1 TBS olive oil
  • 2 TBS butter
  • 2 large white onions, halved sliced thin
  • 2 cloves minced garlic
  • Kosher Salt
  • Fresh Ground Black Pepper
  • Flour, placed on a plate for light dredging
  • 3/4 cup good white wine


  • Heat a metal skillet (not non-stick) large enough to hold four veal steaks over medium heat.
  • Add olive oil and 1 TBS of the butter and warm until butter melts.
  • Add the sliced onions and add a pinch or two of salt and a few grinds of fresh black pepper.
  • Sautee the onions, stirring frequently, until golden brown.
  • Remove onions and set aside.
  • Add a little more olive oil to the skillet if needed and then add the garlic.
  • Sprinkle each side of the steaks with salt and pepper and lightly coat with flour.
  • Add the steaks to the pan, cooking each side for about 3 minutes per side, or until desired doneness is achieved.
  • Remove the steaks and cover loosely with foil.
  • Deglaze the pan with the wine, scraping the bottom of the pan to pick up all the brown bits.
  • Add the butter to the skillet and stir to combine and reduce (about 2 minutes or until it just coats the back of a spoon. 
  • Return the onions to the skillet and allow them to warm.
  • Pour onion and sauce over veal and serve.
Serve alongside your favorite potato or rice. The addition of a side of glazed carrots is also welcome.
Tags: Corned Beef, Hash,
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