1.Toss veal in flour; shake away excess flour. Heat butter and oil in large saucepan; cook veal, in batches, until browned lightly. Drain on absorbent paper.
2.Add leek and garlic to pan; cook, covered, until leek is soft. Add wine; cook, stirring, until liquid reduce by a half.
3.Return veal to pan. Add the water, paste and pepper; simmer, covered, 30 minutes.
4.Add mushrooms; simmer, uncovered, about 20 minutes or until liquid has thickened slightly. Stir in cream just before serving.
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