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First cut the meat into slices about 2 cm thick and then into strips. Now clean the mushrooms and peel the onion and carrot. Then dice the onion, cut the carrot into thin strips and slice the mushrooms.
Wash the parsley, shake dry, pluck from the stems and chop finely.
Now heat a pan with a little butter and brown the meat in it and then put it aside in a bowl.
Next, sauté the carrot, add the champions after about 2 minutes and sauté for another 2-3 minutes.
In conclusion Add the diced onion and sauté as well. As soon as the onions are translucent, deglaze with white wine and let the white wine boil out. Then add the stock and simmer for 5 minutes. Then add cream and season the sauce with salt and pepper.
Now add the meat and simmer everything on a low heat for about 10 minutes. Finally, refine the sauce with parsley and serve.
Spätzle, noodles or rice are suitable as a side dish.
