Swiss Cut Meat

Found this on world recipes; posting for zwt 7-switzerland.

Trim veal of any fat and gristle and cut into thin strips.

Clean mushooms and slice thinly.

Chop onion.

Heat a frying pan to medium-high , melt butter and lightly brown the strips of veal.

Remove meat from pan and leave in a warm place.

Fry the mushrooms in the pan for a few minutes with the lemon juice , turning them as necessary.

Add the chopped onion , allow it to brown.

Deglaze with the wine , and reduce the heat.

Cover and braise gently for five minutes.

While the mushrooms are cooking , beat the cream so that it thickens slightly.

Return the meat to the pan , raise the heat , but do not allow to boil.

Stir in the cream , taking care not to let it separate.

Add the parsley.

Season with salt and pepper to taste.

Leave covered for another 2-3 minutes to rest and allow the flavors to mesh.

veal, fresh button mushrooms, onion, butter, dry white wine, cream, lemon juice, parsley, salt and pepper