RAHMSCHNITZEL

4 slices of top round veal, cut no thicker than 1/4"
4 tablespoons butter
2 small or 1 large onion, finely chopped
1 clove garlic, finely chopped
1 bottle good dry red wine
250 grams creme fraîche or heavy whipping cream
1 heaping teaspoon of instant clear broth, or use one can of clear broth
Salt and pepper to taste to taste
500 grams fresh mushrooms, sliced

In a heavy frying pan over medium heat, brown meat on both sides and, at the same time, sauté the onions and garlic.  When onions start turning dark, add 2 tablespoons red wine, continue cooking and reducing wine liquid.  Repeat this procedure 4 more times (use about 250-300 milliliters of the wine).  The last addition of red wine is reduced by only one half, then add the creme fraîche or heavy cream, stirring frequently to avoid lumps.

Reduce heat to low and let simmer, adding clear broth.  Add pepper and salt to taste.   When the cream has been reduced and is fairly thick, add the sliced mushrooms.   Turn off heat and remove pan.  Stir well, cover pan and let rest for a couple of minutes.

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