Summary

Ingredients

• 1 kg roast veal (nuts)
• 60 g clarified butter
• 4 shallot (s)
• 0.25 liter ¼ white wine, dry (Riesling)
• 250 g sour cream
• 80 g bacon
• 400 g mushrooms, e.. chanterelles or mushrooms
• salt and pepper
• Parsley, freshly chopped

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Instructions

1. Rub the meat with salt and pepper. Heat 40 g clarified butter in a casserole and sear the meat all over. Add shallots and fry briefly. Pour in the Riesling, cover and stew everything for about 50 minutes.
2. Remove the meat and keep it warm. Stir the sour cream into the meat stock and season the sauce with salt.
3. Fry the finely diced bacon in a pan in 20 g clarified butter. Add the cleaned mushrooms and season with salt and pepper. Steam in the pan for 15 minutes.
4. Slice the roast veal and arrange on a platter. Douse with the sauce, add the mushrooms all around the plate and sprinkle with freshly chopped parsley.
5. Serviette dumplings or roasted potatoes are served as a side dish.