Ingredients (4 servings):
500 g veal Schnitzel, substitutable with poultry or pork
1 tbsp. butter
1 onion, finely chopped
400g button mushrooms, finely sliced
150ml white wine
125ml stock
250g cream
1 tbsp. chopped parsley
salt
freshly ground black pepper
1 tbsp. corn starch/corn flour
Preparation:
Wash and dry the meat and cut it in thin stripes. Add a pinch of salt and pepper and dust with the corn starch.
Take a frying pan and set in on the stove over high heat. Once hot, add the butter and the meat and fry for about 2 minutes. Take it out of the pan and set aside.
Now take the mushrooms and onion and fry over medium heat in the same pan. When they start to get a little bit of color, add the stock and the wine. Let the liquid reduce by half.
Add the cream and let it reduce until you receive the right consistency for your taste.
When the sauce has reduced enough, take your meat and add it to the sauce. Stir until it is heated trough again, taste it and season if necessary and serve with pasta or spätzle.