BLUE WINDOW | Food Travels in the Alps | Kalbsgeschnetzeltes au Champignonrahmsauce (veal slices in creamed mushroom sauce)

  • 600 g veal, cut into thin slices
  • 350 g white mushrooms, stems thin sliced, heads cut into 8 pieces
  • 200 ml mushroom stock
  • 200 ml white wine
  • 150 ml cream
  • 100 g red onion, sliced, diced
  • 75 ml sunflower oil
  • 5 g black pepper
  • 5 g salt

Season meat. Pour one tablespoon of the oil into a frying pan, lightly brown a third of the meat and remove from pan. Repeat with remaining meat. Place the meat in a dish, cover and rest in a low oven. Sauté onions in remaining oil over a low heat for ten minutes. Increase heat, stir in mushroom stems, cook for five minutes. Add remaining mushrooms. Add wine, reduce. Turn heat to lowest setting. Add stock, simmer for ten minutes. Slowly incorporate cream into mushroom mixture. Place slices in sauce, heat through.