John Myers
Ingredients for 2 servings:
- 2 onions
- 300 g mushrooms, brown
- 600 g veal (e.g. from the leg or nut)
- 50 g clarified butter
- 20 g flour
- 150 ml white wine
- 200 ml cream
- ½ bunch parsley, flat
- salt and pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
SiS suitable, low carb
Peel and finely dice the onions. Trim and slice the mushrooms. Cut the veal into thin strips across the grain. Heat the clarified butter in a large pan. Sear the meat strips in batches on all sides, dusting each with 1 teaspoon of flour, removing them from the pan and setting them aside. Tip: It’s important to sear the meat over high heat and in batches. This prevents it from losing its juices and browning. Brown the diced onions and mushrooms in the pan. Deglaze the pan with white wine and bring to a boil. Pour in the heavy cream and mix well with the white wine. Add the meat and simmer for 3 minutes. Season the minced meat with salt and pepper. Finely chop the parsley and stir it into the minced meat.
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