The first thing I did was peel the potatoes and grate them roughly. In the meantime, they can draw water, which is then skimmed off.
Cut the veal into strips about 1 cm thick, as long as your little finger.
Clean the mushrooms and cut them into slices.
Peel and finely dice the onions.
Heat clarified butter in a sufficiently large pan and fry the veal strips in portions and set aside.
Heat the clarified butter in the same pan, fry the mushrooms in it, sauté onion cubes and dust with flour.
Now deglaze with the white wine and add the stock. Bring to the boil and then let it thicken for a few minutes. Season with lemon juice, pepper and salt, fold in the meat again and heat. Keep warm in the oven.