Rahmschnitzel

Ingredients

• 4 slices top round veal, cut no thicker than 1/4" (have butcher tenderize)
• 4 tablespoons butter
• 2 small onions or 1 large onion, finely chopped
• 1 clove garlic, finely chopped
• 1 bottle dry red wine
• 250 g creme fraiche or heavy whipping cream (8 1/2 oz)
• 1 teaspoon instant clear broth or 1 can clear broth (use vegetable if clear not available)
• salt and pepper
• 500 g fresh mushrooms, sliced (17.5 oz)

Directions

1. 1

   1 bottle champagne Fruity ice cream dessert, as desired Directions: 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.

2. 2

   Repeat this procedure 4 more times.

3. 3

   (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.

4. 4

   Reduce heat to low and let simmer, adding clear broth.

5. 5

   Add pepper and salt to taste. Don't overdo it. When the Rahm (cream) has been reduced and is fairly thick, add the sliced mushrooms.

6. 6

   Turn off heat and remove pan.

7. 7

   (Adding the mushrooms thins the Rahm, so be sure that the Rahm was thick prior to adding mushrooms). Stir well, cover pan and let rest for a couple of minutes.

8. 8

   Serve over rice and with a tomato salad, or over noodles and a tossed green salad.

9. 9

   To finish the successful meal, enjoy an ice sorbet and a glass of champagne.