Summary

Ingredients

• 500 g veal fillet (s) or pork fillet
• 200 g mushrooms, brown
• 4 shallot (s), alternatively 2 onions
• 50 ml olive oil, alternatively clarified butter
• 3 tablespoon, heaped flour
• 120 g tomato paste
• 125 ml white wine
• 250 ml broth
• 75 ml cream, or less depending on your taste
• 1 bunch leaf parsley
• Salt and pepper, whiter
• 1 splash lemon or lime juice

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Instructions

1. Remove any tendons that may still be present from the fillet and let it solidify slightly in the freezer (ideally at least 1.5 hours), then cut into wafer-thin slices with a sharp knife. Remove the stems from the parsley and roughly chop the leaves.
2. Cut the mushrooms into slices and fry them in several portions in a very hot pan. Finely dice the shallots and sauté in another large pan with two tablespoons of oil. Increase the heat and add the remaining oil. Add the meat and fry briefly. Dust with the flour and deglaze with the stock. Add the tomato paste, salt and pepper and let steep for 2 minutes. Add the wine and cream and season again to taste. Round off with a squeeze of lemon juice and then do not let it boil again. Mix in the mushrooms.
3. Fold in half of the parsley, sprinkle the other half over the plate to decorate, serve immediately.
4. We always enjoy it with spaetzle.
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