700 g Veal Schnitzel
salt and pepper
6 tbsp. Tablespoon oil
2 cloves garlic
1 can sliced mushrooms
1 cube beef
1 cup red wine
1 tsp. Cornstarch
Finely chop the garlic.
Melt a cube of meat in half a glass of warm water.
Heat the oil in a skillet, saute garlic 1 minute.
Add the schnitzel, the cook 2 minutes on each side.
Season to taste.
Take them out and keep them warm.
Pour into the pan the pissed mushrooms and cook for 5 minutes, stirring.
Stir in beef broth to cornstarch.
The drop in the pan with the wine.
Simmer 2 minutes until the sauce thickens, stirring.
Pour the schnitzel.