Veal with Mushrooms

Clean the mushrooms, cut off the stems, chop them coarsely, and place them in a bowl. Cut the caps into eighths and place them in a second bowl. Peel and coarsely chop the onion. Tie the herbs tightly with kitchen twine.

Cut the meat into 4 cm cubes and place in a bowl. Add salt, pepper, and oil, then mix. Heat a pan over high heat and sear the meat on all sides until golden brown. Pour in the wine and let it reduce to ⅓ of its volume, stirring occasionally. Set aside.

In a saucepan over medium heat, melt 80 g of butter, add the onion, and let it caramelize, stirring frequently. Add the chopped mushroom stems and tied herbs, then mix. Add the flour and sauté for 1 minute, stirring constantly.