Rahmschnitzel

• 4 slices top round veal, cut no thicker than 1/4" (have butcher tenderize)
• 4 tablespoons butter
• 2 small onions or 1 large onion, finely chopped
• 1 clove garlic, finely chopped
• 1 bottle dry red wine
• 250 g creme fraiche (8 1/2 oz) or 250 g heavy whipping cream (8 1/2 oz)
• 1 teaspoon instant clear broth or 1 can clear broth (use vegetable if clear not available)
• salt and pepper
• 500 g fresh mushrooms, sliced (17.5 oz)

1. 1 bottle champagne Fruity ice cream dessert, as desired Directions: In heavy frying pan,on medium heat setting, brown meat on both sides, at the same time sauteing the onions and garlic.When onions start turning dark, add 2 tbs red wine, continue cooking and reducing wine liquid.
2. Repeat this procedure 4 more times.
3. (Use about 250-300 ml red wine) The last addition of red wine is reduced by only one half, then add the creme fraiche or heavy cream, stirring frequently to avoid lumps.
4. Reduce heat to low and let simmer, adding clear broth.
5. Add pepper and salt to taste. Don't overdo it. When the Rahm (cream) has been reduced and is fairly thick, add the sliced mushrooms.
6. Turn off heat and remove pan.
7. (Adding the mushrooms thins the Rahm, so be sure that the Rahm was thick prior to adding mushrooms). Stir well, cover pan and let rest for a couple of minutes.
8. Serve over rice and with a tomato salad, or over noodles and a tossed green salad.
9. To finish the successful meal, enjoy an ice sorbet and a glass of champagne.

veal, butter, onions, clove garlic, red wine, creme fraiche, instant clear broth, salt

Taken from www.food.com/recipe/rahmschnitzel-613 (may not work)