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Rahmschnitzel

4 slices of top round veal, cut no thicker than 1/4"
4 tbs butter
2 small or 1 large onion, finely chopped
1 clove garlic, finely chopped
1 bottle good dry red wine
250 gr (8 1/2 oz) creme fraiche or heavy whipping cream
1 heaping tsp of instant clear broth, or use one can of clear broth
Salt and pepper to taste to taste
500 gr (17.5 oz) fresh mushrooms, sliced

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. Repeat this procedure 4 more times. (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.

Reduce heat to low and let simmer, adding clear broth. Add pepper
and salt to taste. When the Rahm (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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