Summary

Ingredients

• 1 onion (s)
• 300 g mushrooms
• 1 tablespoon butter
• 1 tablespoon flour
• 4 tablespoon oil
• 600 g veal, cut from the fricandeau, shredded
• liter ⅛ white wine, dry
• 1 cup cream (0.2 l)
• 1 teaspoon salt
• 2 pinches white pepper

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Instructions

1. Peel and dice the onion. Clean the mushrooms and cut them into leaves. Knead the butter with the flour.
2. Heat the oil, fry the veal brown in portions, remove from the pan and place in a sieve over a bowl. Fry the onion cubes in the oil until translucent. Add the mushroom slices and fry them.
3. Pour on the wine and cream. Stir in the dumpling. Let the sauce boil for a few minutes, season with salt and pepper. Mix the meat and juice from the bowl into the sauce. Heat the shredded meat again. Rösti and a leaf or cucumber salad go well with this.
4. Tip: Use only fresh mushrooms (or leave them out completely), as canned mushrooms not only affect the taste, but also the consistency of the dish.
5. Frikandeau is a tender piece of meat on the inside of the leg of the veal.