• 1 Lb. Veal boneless
  
• 1 Tablespoon diced onion
  
• 2 Tablespoon butter
  
• 2 Tablespoon flour
  
• 1 Cup water
  
• 1 Teaspoon beef base or 1 bouillon cube
  
• Salt, pepper
  
• 4 Tablespoons heavy cream
  

Directions

Pound veal until thin, and cut into strips ¾ inch wide. Melt butter in fry pan, sauté onion and veal approx. 5

minutes. Sprinkle with flour and sauté 1 minute. Add water and soup base, stir until thick and smooth, simmer 3 to 5

minutes, and add cream and season with salt and pepper. Serve over noodles or Spaetzle.

Thanks to Chef Robert B. Graf of Alphorn Bistro, Inn at Danbury, Danbury, NH for this recipe. www.innatdanbury.com