Heat the oil and fry the meat well on all sides, remove. Put the cleaned and sliced ​​mushrooms in the remaining oil and fry them, then the frozen ones !!! Add the chanterelles, add the onion to the pan and fry everything for at least 5 minutes. Pour in the wine and let it boil down halfway, then add the stock and the cubes of gravy, put the lid on and stew for at least 40 minutes. If necessary, thicken the sauce with a little mixed cornstarch and season to taste with salt and pepper. If you want, you can refine the sauce with a dash of cream.

I served rice with it ... but spaetzle also taste very good ...