Sliced Veal in Creamy Onion Sauce

Ingredients

• 500 g shallots
• 750 g veal (from the fillet or shank)
• butter clarified for frying
• 1 EL flour
• 100 ml dry white wine
• 150 ml meat broth
• 200 ml whipping cream
• Salt
• Lemon juice
• pepper freshly ground
• Chopped parsley for garnish

Instructions

1. 1.

   Peel and quarter the shallots. Wash, pat dry, and cut the veal into strips. Brown portions in hot clarified butter, then remove from pan. Briefly sauté the shallots, dust with flour, deglaze with wine, and bring to a boil. Stir in broth and cream, letting it thicken slightly. Return the meat, simmer for 6-8 minutes until cooked through.

2. 2.

   Season with salt, lemon juice, and pepper. Serve garnished with chopped parsley.