Summary

Ingredients

• 1 kg roast veal or veal goulash
• 5 leaves sage
• 1 bay leaf
• 1 tablespoon butter
• 3 tablespoon olive oil
• 1 tablespoon flour
• 250 ml white wine
• 100 ml water
• 150 g mushrooms (chanterelles or mushrooms)
• 1 tablespoon tomato paste
• 3 tablespoon whipped cream (or Cremefine, sour cream or crème fraiche)
• some lemon juice to drizzle on the mushrooms
• possibly olives

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Instructions

1. Dice the roast veal (approx. 1 - 2 cm). Gently sauté the sage leaves and bay leaf in a wide saucepan in a butter and olive oil mixture. Turn up the heat and fry the meat in portions. Dust with flour, pour on wine and water, cover and let simmer gently for 45 minutes.
2. Then add the cleaned, sliced mushrooms, sprinkled with lemon juice, tomato paste and cream and let simmer for another 15 minutes, possibly reduce a little and season with salt and pepper.
3. Olive fans can add a few halved olives to the dish at the end.