Veal with Mushrooms

Instructions

• 1
  Clean the mushrooms, cut off the stems, roughly chop them and place them in a bowl. Cut the caps into eighths and place them in a second bowl. Peel and roughly chop the onion. Tightly tie the herbs with kitchen twine.
• 2
  Cut the meat into 4 cm cubes and place in a bowl. Add salt, pepper, and oil and mix. Heat a pan over high heat and sear the meat on all sides until golden brown. Pour in the wine and, stirring occasionally, reduce it to ⅓ of its volume. Set aside.
• 3
  In a saucepan over medium heat, melt 80 g of butter, add the onion and let it caramelize, stirring frequently. Add the chopped mushroom stems and tied herbs and mix. Add the flour and sauté for 1 minute, stirring constantly.
• 4
  Pour in the broth, mix, and bring to a boil. Add the seared meat and all the contents of the pan, mix, and bring to a boil. Reduce the heat to one-third and simmer over low heat until tender, about 50 minutes.
• 5
  Remove the tender meat from the saucepan and set aside. Strain the sauce into a clean pot, add the cream, mix, and blend with an immersion blender. Bring to a boil, return the meat, and cook for another 3 minutes.
• 6
  In a pan, melt the remaining butter and sauté the chopped mushroom caps. Then add them to the sauce and mix.
• 7
  Serve with steamed rice, wide noodles, or ham dumplings.