Rahmschnitzel

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 4 slices top round veal, cut no thicker than 1/4" (have butcher tenderize)
• 4 tablespoons butter
• 2 small onions or 1 large onion, finely chopped
• 1 clove garlic, finely chopped
• 1 bottle dry red wine
• 250 g creme fraiche (8 1/2 oz) or 250 g heavy whipping cream (8 1/2 oz)
• 1 teaspoon instant clear broth or 1 can clear broth (use vegetable if clear not available)
• salt and pepper
• 500 g fresh mushrooms, sliced (17.5 oz)

Recipe

recipe

• 1 1 bottle champagne fruity ice cream dessert, as desired directions: in heavy frying pan,on medium heat setting, brown meat on both sides, at the same time sauteing the onions and garlic.when onions start turning dark, add 2 tbs red wine, continue cooking and reducing wine liquid.
• 2 repeat this procedure 4 more times.
• 3 (use about 250-300 ml red wine) the last addition of red wine is reduced by only one half, then add the creme fraiche or heavy cream, stirring frequently to avoid lumps.
• 4 reduce heat to low and let simmer, adding clear broth.
• 5 add pepper and salt to taste. don't overdo it. when the rahm (cream) has been reduced and is fairly thick, add the sliced mushrooms.
• 6 turn off heat and remove pan.
• 7 (adding the mushrooms thins the rahm, so be sure that the rahm was thick prior to adding mushrooms). stir well, cover pan and let rest for a couple of minutes.
• 8 serve over rice and with a tomato salad, or over noodles and a tossed green salad.
• 9 to finish the successful meal, enjoy an ice sorbet and a glass of champagne.