Very traditional Swiss / French dish,
usually served with ” Roesti Potatoes “, sometimes with pasta .
Saute Veal in very hot pan until medium, remove.
Saute mushroom and onion,
deglace with white wine. Add heavy cream.
Reduce until slightly thickened, add demi glace and juices from veal.
Simmer until desired consistency, remove from heat. Add veal.
Season with salt, pepper and lemon juice.