Peel and finely dice the onion.
Clean the mushrooms and cut them into slices. Sauté the meat in the hot germ oil, season with salt and pepper and remove.
Sauté the onion cubes in the hot frying fat, add the mushrooms and sauté. Add the cream and 300 ml of water. Stir in the roast stock, bring to the boil and thicken the sauce with sauce thickener. Add the meat again and season the sauce with vermouth, salt and pepper. Serve the dish sprinkled with chervil or parsley. It goes well with ribbon noodles.
If you don’t have fresh mushrooms, you can also use dried ones, but you have to soak them for at least 30 minutes before adding them.