Tagliatelle with Veal, Wine, and Cream

I always find it hard to cook beef without it going tough. I got so happy when my veal stayed nice and tender.

- 500g veal scaloppine, cut into thin strips
- plain flour, seasoned with salt and pepper
- 60g butter                                                
- 1 onion, sliced
- 1/2 cup dry white wine
- 3 tablespoons beef stock
- 2/3 cup pouring cream
- 600g tagliatelle

1. Coat veal strips with the seasoned flour. Melt the butter in a frypan and add the veal strips. Fry until browned. Remove and set aside. Put the tagliatelle in a large pot and cook in salted water.

2. Add the sliced onion to the pan until soft and golden. Pour in the wine and cook rapidly to reduce the liquid. Add the stock and cream and season to taste. Reduce the sauce again,and add the veal towards the end.

3. Once the pasta is cooked, Drain well and add to the veal mixture.