600 g veal fat for frying 1 tbs flour 1 tbs butter ½ onion 200 g mushrooms 1 tsp lemon juice 100 ml white wine 100 ml meat stock 200 g cream 1 tbs edible starch salt, ground pepper from the mill 1 bunch parsley
Cut the meat into cubes, mix the flour with pepper and ½ tsp salt and scatter over the meat. Heat fat in frying pan and sear cubes of meat on all sides. Take the meat out of the pan and keep warm on a baking tray in the preheated oven at 60°C.
Add butter to the fat in the pan, heat the butter and fat. Add the finely chopped onion, sliced mushrooms and lemon juice and simmer. Add white wine, bring to the boil and reduce by about half. Stir in the meat stock, cream and starch with an egg whisk and boil for about 3 minutes.
Add the meat and heat through again briefly. Season with salt and pepper to taste.
Serve on preheated plates, garnished with the chopped parsley. Traditionally served with hash browns.