Geschnetzeltes (Creamy Veal Strips with Mushrooms)

• 450 g Veal cutlets
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 1 medium Yellow onion
• 250 g Cremini mushrooms
• 1 tbsp Sunflower oil
• 30 g Unsalted butter
• 150 ml Dry White Wine
• 200 ml Double cream
• 2 tsp Dijon mustard

1. Slice the veal into thin strips. Peel and finely slice the onion, then slice the mushrooms. Season the veal with the salt and pepper.
2. Heat the sunflower oil and half the butter in a large frying pan over medium high heat. Add the veal in a single layer and sear for 60 to 90 seconds, just until lightly coloured, then transfer to a plate. Work in batches if needed so the meat browns rather than steams.
3. Add the remaining butter to the pan, then add the onion and cook over medium heat for 3 to 4 minutes until softened. Add the mushrooms and cook for 5 to 7 minutes, stirring, until they release their liquid and start to turn golden. Keep the heat high enough to drive off moisture so the mushrooms brown.
4. Pour in the white wine and simmer for 2 to 3 minutes, scraping up any browned bits, until reduced by about half. Lower the heat to medium low and stir in the double cream. Bring to a gentle simmer, not a boil, until the sauce lightly coats the back of a spoon.
5. Stir in the Dijon mustard, then return the veal and any resting juices to the pan. Simmer gently for 2 to 3 minutes until the veal is just cooked through and tender. Taste and adjust with a little more salt and pepper if needed, then serve hot with plenty of sauce.

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