To prepare this delicious recipe, we start by cutting the meat into thin strips, approximately ½ cm wide and 4-5 cm long. It is essential to choose quality meat, such as beef tenderloin or chicken, to achieve a juicy and tasty dish. Once the meat is cut, we heat it in a pan with well-heated oil, constantly stirring to ensure even frying. When the strips of meat turn golden and are well cooked, we season them with salt and pepper to taste. Once ready, we remove them from the pan, leaving the sauce formed in the pan, and keep them warm, covered.
In the same pan, we add a piece of butter, which we melt until it starts to foam. Here, we introduce finely chopped onion and sauté it until it becomes transparent, releasing its flavors. The next step is to add the sliced mushrooms; they will bring extra flavor and texture to the dish. We stir constantly, allowing the mushrooms to sauté lightly until they become soft and release their juice.
After the mushrooms are cooked, we pour white wine into the pan. We let the mixture boil, so the wine reduces by half, concentrating the flavors. Then, we add beef broth, continuing to let the mixture boil until the liquid reduces again by half, and the sauce becomes thicker. Now it's time to incorporate the cream. We lower the heat to a minimum and mix carefully, making sure the sauce heats up but does not boil, to avoid the cream from curdling. If this happens, we can strain the sauce, whisk it, and reintroduce it into the pan.
Once the sauce is smooth and creamy, we add the strips of meat, along with their sauce, and let everything warm up gently, stirring carefully. Finally, we adjust the salt and pepper, making sure to taste and adjust the flavors to preference. The dish can be served simply, sprinkled with finely chopped fresh parsley for a touch of freshness, or we can opt for delicious sides, such as mashed potatoes or sautéed vegetables. I chose to serve it with rösti, and the combination was simply irresistible. Enjoy your meal!
In the same pan, we add a piece of butter, which we melt until it starts to foam. Here, we introduce finely chopped onion and sauté it until it becomes transparent, releasing its flavors. The next step is to add the sliced mushrooms; they will bring extra flavor and texture to the dish. We stir constantly, allowing the mushrooms to sauté lightly until they become soft and release their juice.
After the mushrooms are cooked, we pour white wine into the pan. We let the mixture boil, so the wine reduces by half, concentrating the flavors. Then, we add beef broth, continuing to let the mixture boil until the liquid reduces again by half, and the sauce becomes thicker. Now it's time to incorporate the cream. We lower the heat to a minimum and mix carefully, making sure the sauce heats up but does not boil, to avoid the cream from curdling. If this happens, we can strain the sauce, whisk it, and reintroduce it into the pan.
Once the sauce is smooth and creamy, we add the strips of meat, along with their sauce, and let everything warm up gently, stirring carefully. Finally, we adjust the salt and pepper, making sure to taste and adjust the flavors to preference. The dish can be served simply, sprinkled with finely chopped fresh parsley for a touch of freshness, or we can opt for delicious sides, such as mashed potatoes or sautéed vegetables. I chose to serve it with rösti, and the combination was simply irresistible. Enjoy your meal!
Ingredients
-700 g veal (neck or fillet) -300-400 g fresh mushrooms (champignon, but preferably forest mushrooms - porcini) -2 tablespoons oil -salt -pepper -2 tablespoons butter -2 onions, finely chopped -200 ml dry white wine -300 ml beef broth -200-300 ml sour cream -1 tablespoon fresh parsley, finely chopped