Veal Medallions in Champagne À La Gabi

Summary

Ingredients

• 750 g veal fillet (s), cut into 1 1/2 cm thick medallions
• 1 tablespoon flour
• 1 tablespoon oil or 2
• salt
• Black pepper from the mill
• 250 ml cream
• 250 ml champagne
• 1 medium onion (s)
• some thyme, chopped
• some borage, chopped
• some parsley, chopped
• some chives, chopped
• 250 g mushrooms, small, fresh, boiled

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Instructions

1. Knock the medallions lightly, season, flour a little and fry briefly in hot oil in a pan. Add onions and herbs and fry. Add the mushrooms, deglaze with champagne, thicken with cream and cook over low heat for 5 - 8 minutes.
2. Serve with rice.