Summary

Ingredients

• 500 g veal, le or schnitzel
• 4 medium mushrooms
• 2 medium carrot (s)
• 400 ml veal stock
• 200 ml water
• 1 cup sweet cream
• 4 sprigs thyme
• 200 ml white wine, sweet, e.g. girls` grape
• 1 medium onion (s)
• 3 clove (s) garlic
• 3 tablespoon, heaped roux
• salt and pepper
• Clarified butter

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Instructions

1. First cut the veal into small cubes or strips. Sear them together with the finely diced onions in hot clarified butter and deglaze with the white wine as soon as a dark layer of roast has formed on the bottom of the curd. Let it boil down and season with pepper.
2. Then add the cream, sip by sip, until it boils down and a dark roast layer also forms on the bottom. When the cream is completely on the meat, deglaze with the veal stock and add the water.
3. Now cut the carrots and mushrooms into slices and cover everything and let simmer for about half an hour to three quarters of an hour. Detach the thyme leaves from the twigs and simmer for about 5 minutes. Finally, bind the sauce with the roux until the desired consistency is achieved.
4. This goes well with potato-carrot mash and broccoli.