Veal strips in puff pastry pie

Ingredients for 2 servings:

• 4 puff pastry pies, bought or homemade
• 300 g veal strips
• 1 small onion(s)
• 150 g mushrooms
• 1 tbsp butter
• 1 tbsp flour
• 1 shot of cognac
• 150 ml cream
• 125 ml meat broth
• some lemon juice
• 2 tbsp parsley
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Preheat the oven and heat the puff pastry patties according to the package instructions. Prepare the sauce a little beforehand: Heat the clarified butter in a non-stick pan, sear the meat briefly, then remove it, season with salt, and pepper. Chop the onion and sauté it in the pan juices, slice the mushrooms, and add them. Dust with flour, stir briefly, and then deglaze with cognac. Add the cream and stock, and simmer for a few minutes over medium heat. Return the meat to the pan and heat through. Fold in the parsley, and season with lemon juice, salt, and pepper. I like to serve it with lamb’s lettuce. Of course, the strips can also be served with rice or pasta.