3: Heat 3 tablespoons olive oil in a frying pan or large saucepan, preferably one that is not non-stick. When hot, add the onions, stir well, salt lightly and pepper. Cook until the onions are soft, then set aside.
4: Salt and pepper the veal, then sprinkle 1 tablespoon flour over. Mix well.
5: Using the same pan, without cleaning it, heat 2 tablespoons clarified butter. When hot, add the veal and cook until browned (about 5 to 10 minutes). Set aside.
6: Put the pan back on the heat and pour in 2 glasses dry white wine.
7: Scrape the botton of the pan to deglaze it, then leave on medium heat to reduce the liquid by half.
8: Add 50 ml liquid cream and leave to reduce for 5 minutes.
9: Return the onions and veal to the pan and mix well. Leave for a further 3 minutes to heat through and it's ready. Serve with peas or steamed potatoes, for example.
Remarks
If you don't have clarified butter, use a little goose fat, oil or just normal butter, but do be careful not to let it burn.