20 ounces beef or veal or venison leg, try tip or shoulder, cut into 1/2-inch
Salt and pepper
Flour, for dredging
3 ounces olive oil
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
Bouquet garni (thyme, bay leaf, parsley tied in cheese-cloth)
2 cups red wine
1 cup veal stock
1 ounce butter
2 ounces thick cut bacon, diced
6 ounces pearl onions, boiled
2 cups wild mushrooms
2 tablespoons minced parsley leaves
Noodles or mashed potatoes, as an accompaniment
Season the meat with salt and pepper, dip the pieces in the flour, and shake off
In a heavy saute pan, heat 2 ounces 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 ounce 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
To serve, divide schnitzel into 4 portions on center of heated plates. Pour the
sauce with mushrooms and bacon on top. Sprinkle with minced parsley. Serve with
noodles or mashed potatoes.