Spezzatino di vitello

• 1 kg lean veal, cubed
• 500g mushrooms, sliced
• 4 shallots, finely chopped
• 5 pieces short cut bacon, finely chopped
• 2 cloves garlic, crushed
• 1/3 cup cream
• 1/2 cup dry white wine (Sauvignon Blanc)
• Fresh herbs (sage, parsley, rosemary, oregano and chilli), finely chopped
• Salt and pepper, to taste
• Oil and butter, as needed

1. Heat a splash of oil and butter in a pan.
2. Brown the veal cubes, then remove the veal and excess liquid.
3. Heat a splash of oil in the pan and add shallots, garlic and bacon.
4. Cook for 2 minutes, then add mushrooms, cream, wine and meat.
5. Cook slowly and reduce liquid so the dish becomes creamy and the meat is tender.
6. Put lid on and cook slowly for approximately 1 and 1/2 hours.