Prep time: 40 min
Yield: 4
Ingredients: Frying butter for frying; 800.0 g sliced veal (à la minute); 1.0 tbsp Flour; 0.7 tsp Salt; little pepper; 1.0 Pcs. Onion, finely chopped; 200.0 g Mushrooms, thinly sliced; 1.0 dl White wine; 2.5 dl Full cream; 1.0 dl Meat stock; 1.0 tbsp Cornflour; Salt, as required; Pepper, as required; 3.0 tbsp Parsley, finely chopped

Ingredients

Frying butter for frying

800

sliced veal (à la minute)

tbsp

Flour

0.7

tsp

Salt

little pepper

Pcs.

Onion, finely chopped

200

Mushrooms, thinly sliced

White wine

2.5

Full cream

Meat stock

tbsp

Cornflour

Salt, as required

Pepper, as required

tbsp

Parsley, finely chopped

Preparation

Preheat the oven to 60 degrees, preheat the plate and dish.
Heat the clarified butter in a frying pan.
Fry the meat in batches for approx. 3 mins. each, dust with a little flour, remove, season, keep warm.
Reduce the heat, dab on the cooking fat, add a little cooking butter if necessary.
Sauté the onion, add the mushrooms and cook for approx. 5 mins.
Pour in the wine and simmer until almost completely reduced.
Mix the cream, stock and cornflour well, pour in, bring to the boil. Reduce the heat, simmer for approx. 3 mins. Add the meat and half of the parsley, heat through.
Arrange the side dish and the sliced meat on the plates and sprinkle with the remaining parsley.