Veal with Mushrooms

Preparation

• 1
  Pat the veal dry and cut into bite-sized pieces or strips. Peel the onions and dice them finely. Clean the mushrooms (do not wash) and remove the stems. Set the caps aside.
• 2
  Heat some oil strongly in a large pan or Dutch oven. Sear the meat in batches until browned. Remove from the pan and set aside. Season with salt and pepper.
• 3
  Reduce the heat and add half of the butter to the pan. Sauté the diced onions until translucent. Deglaze with white wine and scrape up any browned bits. Let the wine reduce almost completely.
• 4
  Sprinkle the flour over the onions and sauté briefly (to make a light roux). Gradually pour in the chicken broth, stirring constantly to avoid lumps. Add the herbs (sage, thyme, rosemary, bay leaf).
• 5
  Return the meat to the sauce and let it simmer gently over low heat for about 20-30 minutes until the meat is tender. Finally, stir in the cream and bring the sauce to a brief boil again until it has the desired consistency. Remove the herb sprigs.
• 6
  While the meat is simmering, heat the remaining butter in a separate pan. Sauté the mushroom caps until golden brown over medium heat. Season with a pinch of salt.
• 7
  Arrange the veal with the creamy sauce on plates and distribute the fried mushroom caps on top. Spätzle, tagliatelle, or a fresh baguette are excellent accompaniments.