Preparation time: approx. 35 minutes
|a little||butter for frying|
|800 g||veal, cut into strips|
|1||onion, chopped finely|
|200 g||mushrooms, sliced finely|
|2.5 dl||full cream|
|1 dl||white wine|
|1 dl||beef stock|
|a pinch||salt and pepper (to taste)|
|3 tablespoons||flat-leaf parsley, chopped finely|
Preheat oven to 60 degrees, warm serving dish and plates.
Heat butter in a frying pan. Fry veal (in batches) for about 3 minutes, dust with flour, season, remove from pan and keep warm. Reduce heat, wipe cooking fat from pan, add a little more butter.
Sweat onions, add mushrooms and fry for about 5 minutes.
Add wine and simmer until almost completely reduced. Mix together the cream, stock and cornflour, add to the pan and bring to the boil. Reduce heat, simmer for about 3 minutes, season. Add the meat and about half the parsley, heat without boiling. Serve on the hot plates and scatter with the remaining parsley.
Serve with: Rösti
465 kcal, 27 g fat, 8 g carbohydrate, 47g protein