Sliced ​​meat in Mushroom Cream Sauce

Fry the sliced ​​meat in a large pan with clarified butter until it has turned color all around. The meat can be salted a bit here. Take out of the pan and set aside. In the same pan, heat some clarified butter again and fry the finely diced onion until translucent. Add the mushrooms cut into strips and fry. Add a trick of butter and toss several times

Deglaze with a dash of white wine and add the meat again. Pour the cream on and let it boil down. Season to taste with salt and pepper and finally add finely chopped parsley. It goes well with ribbon noodles, spaetzle or potato rösti.