Ingredients:
300g veal (thinly sliced)
1 tbsp butter
1 small onion (finely chopped)
150g mushrooms (sliced)
1 cup cream
½ cup white wine
Salt and pepper
Instructions:
Heat butter in a pan over medium-high heat until foamy.
Quickly sear veal slices in batches for 1–2 minutes—avoid overcrowding to prevent steaming. Remove and set aside.
In the same pan, sauté onions until soft and slightly sweet.
Add mushrooms and cook until they release moisture and begin to brown.
Pour in white wine and let it reduce by half to concentrate flavor.
Lower heat and add cream, stirring gently to create a smooth sauce.
Return veal to the pan and simmer briefly (2–3 minutes). Do not overcook or the meat will toughen.
Season carefully and serve immediately, traditionally paired with rösti.