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2 cups of veal or pork, thinly sliced
1 1/2 cups diced onions
1 1/2 cups mushrooms, sliced
2 cups dry sherry or white wine
1 cup heavy cream
2 cubes of beef bouillon
butter
salt
pepper Place 2 tablespoons butter in skilled until melted. Add mushrooms and 1 1/2 cups sherry, reduce heat and simmer until sherry has evaporated. Place mushrooms in separate bowl.
Place 2 tablespoons butter in
skillet until melted. Add diced onions. Stir constantly and cook until onions are clear. Remove from heat and place onions in bowl with the mushrooms.
In a small sauce pan boil 1 1/4 cup water and add 2 cubes of beef
bouillon. Boil until dissolved.
In skillet, stir fry veal or pork until white. Add mushrooms and onions. Stir until hot, add bouillon and remaining sherry. When bouillon in starting to boil add 1 cup heavy cream and
stir constantly until sauce thickens.
If sauce doesn't thickens, add mixture of 1/4 water and 1 tablespoon cornstarch.
Serve with noodles, spätzle, or Rosti(hash browns). |
