VEAL WITH MUSTARD CREAM

	Contributed By:  Joy Peteros


	Ingredients:
	
	4 large or 8 small thin veal leg steaks
	Plain flour
	30g (10oz) butter
	1 tbsp. olive oil
	125ml (4fl.oz) single cream
	125ml (4fl.oz) white wine
	1 tbsp. Dijon mustard
	1 tsp. chopped fresh marjoram or
	  1/4 tsp. dried
	Salt
	Freshly ground black pepper
	

	Cooking Directions:

	1. If steaks are large, cut into serving portions, pat dry
	   on paper towels.  Snip steaks around edges to prevent
	   curling during cooking.  Dust with flour and shake off
	   excess.

	2. Heat butter and oil in a heavy-based frying pan over high
	   heat until framing subsides.  Add veal and cook for 1-2
	   mins. each side or until cooked and golden.  Transfer to
	   a serving dish and keep warm.

	3. Add cream, wine, mustard and marjoram to pan and simmer,
	   stirring, for 5 minutes.  Season to taste with salt and
	   black pepper, spoon over veal and serve.