Creamy Mushroom Veal Ragout with White Wine

Clean the mushrooms. Cut off the stems and chop them coarsely, then place them in a bowl. Cut the mushroom caps into eighths and place them in another bowl. Peel and coarsely chop the red onion. Tie the fresh herbs (sage, thyme, rosemary) tightly with kitchen twine.

Cut the veal into approx. 4 cm cubes and place them in a bowl. Add salt, pepper, and oil, then mix thoroughly. Heat a pan over high heat and brown the meat on all sides. Pour in the wine and, stirring occasionally, reduce it to one-third of its original volume. Remove from heat and set aside.

In a saucepan, melt 80 g of butter over medium heat, add the onion, and sauté until translucent, stirring frequently. Add the chopped mushroom stems and the tied herb bouquet, then mix. Sprinkle with flour and sauté for 1 minute, stirring constantly.