Remove the skin from the onion and dice it. Clean the mushrooms and cut them into slices. Knead the butter with the flour. Heat half of the oil, fry the veal in portions in it, remove from the frying pan and pour onto a colander over a baking dish.
Fry the diced onion in the remaining oil until translucent. Add the mushroom slices and sauté. Pour in the white wine and the whipped cream. Fold in the flour dumpling. Boil the sauce for a few minutes, season with salt and pepper.
Mix the meat and the juices from the baking dish into the sauce. Heat the meat again. Serve with rösti and a leaf or cucumber salad.
The mushrooms should be left out, as they would impair the taste and consistency of the dish.
Other : KH3g to be added = 1/4BE
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