Tender Veal Strips with Mushrooms & Cream

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 onions. Tightly tie the fresh herbs (sage, thyme, rosemary) together with kitchen twine.

Cut the veal into cubes of approx. 4 cm. Mix in a bowl with salt, pepper, and sunflower oil. Heat a pan over high heat and sear the meat until golden brown on all sides. Deglaze with white wine and reduce the liquid by about one third, stirring occasionally. Set aside.

In a pot, melt 80 g butter over medium heat. Add the onions and sauté until translucent, stirring frequently. Add the chopped mushroom stems and the herb bundle and sauté briefly. Sprinkle with flour and sauté for 1 minute, stirring constantly.