Prep Time (minutes)
Cook Time (minutes)
2 pound of veal cut in thin, even slices
3 beef bouillon cubes in boiling water
1 cup of boiling water
Salt and pepper
4 tsp of butter
1 teaspoon ground thyme
1/2 cup red wine
1 Dust meat with flour. In a large skillet, heat butter and brown meat on both sides.
2 Add bouillon, salt, pepper, and thyme. Cover skillet and simmer for 10 minutes.
3 Add the wine and simmer 5 minutes longer.
4 If gravy is too thin, remove meat to a side dish and boil down the liquid to reduce, and return meat to pan cooking a minute longer to reheat the meat.