Summary

Ingredients

• 600 g veal schnitzel or veal fillet
• 2 onions)
• 250 g chanterelles
• 3 tablespoon olive oil
• Salt and pepper, whiter, from the mill
• 2 tablespoon flour
• liter ⅛ meat stock or veal stock
• liter ⅛ red wine, drier
• 200 ml whipped cream
• 2 tablespoon peppercorns, green, pickled

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Instructions

1. Rinse the veal briefly under cold water and pat dry with kitchen paper. Cut the meat into thin slices across the grain and cut them into narrow strips. Then pat the meat dry again. Peel the onions and finely dice them. Carefully clean the chanterelles thoroughly with the help of a pastry brush. If possible, do not wash, because the mushrooms would soak up water and lose their aroma.
2. Heat the oil in a large pan and fry the meat in it, turning, for about 3 minutes until light brown. Season with salt and pepper and add the onions with the chanterelles. Fry for about 1 minute, dust with flour and stir in carefully. Deglaze with meat stock and red wine and stew for 5 minutes over medium heat, stirring. Finally stir in the peppercorns and cream. Bring to the boil, season again with salt and pepper, possibly also a dash of wine, and serve immediately.
3. Cooked long grain rice or ribbon noodles go well with it.