Chardonnay Hochstadt

Ingredients

• 600 gVeal (cutlet)
• 250 gButton mushrooms
• 2 piecesShallots
• 2 tbspButter
• 100 mlDry white wine
• 100 mlVeal stock
• 200 mlHeavy cream
• 1 tspLemon juice
• 0,5 bunchFresh parsley
• 1 pinchSalt
• 1 pinchBlack pepper

Preparation

1. 1Cut the veal into strips approximately 1 cm wide. Clean the mushrooms and slice them. Finely dice the shallots.
2. 2Heat the butter in a wide pan over high heat. Sear the meat in small batches until browned, then remove immediately and keep warm.
3. 3In the same pan, sauté the shallots until translucent. Add the mushrooms and fry, stirring occasionally, until golden brown.
4. 4Deglaze the pan with white wine and veal stock. Let the liquid reduce by about half over medium heat.
5. 5Pour in the cream and let the sauce simmer gently until it reaches a creamy consistency.
6. 6Return the meat and any accumulated juices to the pan, warm through briefly (do not boil), and season to taste with lemon juice, salt, and pepper.
7. 7Finely chop the parsley, stir it into the dish, and serve immediately.