Summary

Ingredients

• 500 g veal, sliced or veal schnitzel
• 200 ml veal stock
• 200 ml whipped cream
• 250 g white mushrooms
• 1 onion (s)
• 2 tablespoon oil (peanut oil)
• 2 tablespoon butter
• 150 ml white wine
• salt and pepper
• parsley
• 1 tablespoon flour

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Instructions

1. Cut the onion into small cubes. Heat the oil in a non-stick pan, then fry the meat in it. Depending on the size of the pan and the amount of meat, it may be advisable to do this in two servings. After roasting, remove the meat and keep it warm. Then in the same pan (please leave the cooking residues and oil in) melt the butter and sweat the onions until translucent. Then add the mushrooms and sauté briefly. Then dust everything with flour and stir. Deglaze with the wine and simmer briefly, then add the cream and veal stock and season with salt and pepper. Let the sauce simmer over medium heat and add the meat and some chopped parsley just before serving. Rösti or spaetzle go very well with this.