Sauté the onion in the butter until soft, add the meat and fry until it is “white” all over. Season with salt and pepper. Cook for about 10 minutes at low temperature. Add the mushrooms and cook with a little bit of clear soup for another 5 minutes. Stir the creme fraiche well with the cornflour and stir into the meat. Continue to simmer gently while stirring. Finally, season with the white wine.
Related Recipes:
Chicken Liver Foam in Shallot SauceThe livers can be cleaned the day before and soaked in buttermilk for one night. Remove the peel from the...
Quinoa Patties with Garlic CreamFor the quinoa patties with garlic cream, first blanch (scald) the quinoa in a sieve with hot water. This...
Pot Au Feu From the LobsterBring the water to a boil. Add sea salt, soup herb and a small pinch of cumin and make about five min. In the...
Cream of Tomato Soup with CornFor the cream of tomato soup with corn, first sauté the onion in a little butter until translucent and add...
Ribbon Noodles with Shrimps and MushroomsHave fun preparing this mushroom dish! Sauté spaghetti in plenty of boiling hot salted water with oil until...
Curry Coconut Cream SoupFor the curry coconut soup, peel and finely chop the onions and garlic and fry in the peanut oil. Peel and...
Coq Au Vin Rouge1. carve poulard into eight pieces, flour, season with salt and season with pepper. Peel the onions, cut the...
Wholefood Minestrone with Buckwheat – AlkalineThe mass can be enough for 6-8 people. Sauté the onion and garlic cloves in butter until soft. Add the...
Venison Tenderloin TipsHave fun preparing this mushroom dish! Cut the meat into cubes and quickly fry in the hot butter fat. Remove...
Chanterelle Cream SoupFor the chanterelle cream soup, peel the onion and garlic, cut into small cubes and sauté in a pot with oil...