Lovely mushroom sauce to serve over schnitzel.
1 cup flour (For Dredging)
1/4 teaspoon salt (For Dredging)
1/4 teaspoon black pepper (For Dredging)
3/8 cup olive oil
1/2 cup onion, chopped
1/4 cup carrot, chopped
1/4 cup celery, chopped
1 tablespoon bouquet garni (Thyme, bay leaf, parsley)
2 cups red wine
1 cup beef stock
2 tablespoons butter
1/8 pound bacon
3/8 pound pearl onions
2 cups mushrooms
1 1/4 pounds beef or pork, thin cut
- Season the meat with salt and pepper, dip the pieces in the flour, and shake off excess.
- In a heavy saute pan, heat 1/4-cup of olive oil over high heat. Sear both sides of the meat until golden. Remove meat and set aside.
- Add the onion, carrot, celery, and bouquet garni. Saute for 1 minute. Deglaze with wine and continue to cook until reduced by half. Add 3/4-cup of the stock and return meat to pan, lower to a simmer, and cook until meat is tender. Transfer meat to a plate and keep warm. Strain sauce. Reserve.
- In another saute pan, heat the remaining 1/8-cup oil and butter. Saute the bacon until golden. Add the pearl onions and mushrooms and continue to saute until golden. Add to the sauce. Place the meat back into the sauce and simmer for 5 minutes.