For the Hieferl Steaks with Mushroom Cream Sauce, use only well-seasoned meat. Soak mushrooms in cold water.
Finely chop onion and parsley, season meat with salt. Heat oil in a pan, add steaks and fry on both sides for about 4 minutes.
Remove from pan, season with coarse pepper and keep warm.
Degrease frying residue, melt butter in it, add onion and flour and fry until golden brown.
Squeeze mushrooms and add. Deglaze with beef broth and pour in gravy.
Then add whipping cream and parsley and let the sauce boil down over high heat until it has reached a plump consistency.
Arrange the Hieferl steaks on warmed plates, pour sauce over them, sprinkle with parsley and serve.