Tagliatelle with Veal Wine and Cream

- 500g veal, sliced                                                

- plain flour, seasoned with salt and pepper
- 60g butter
- 1 onion, sliced
- 1/2 cup dry white wine
- 3 tablespoons beef or chicken stock
- 2/3 cup whipping cream
- 600g tagliatelle

1. Cook pasta according to the packet.

2. Coat veal in the flour and melt the butter in a frypan. Add the veal and cook until browned. Remove and set aside.

3. Add the onion to the pan and stir until golden. Add the wine and cook rapidly to reduce the liquid. Add the stock and cream and season to taste. Reduce the sauce again and toss through the veal and pasta.