Preparation
Step: 1/12

Weigh and arrange all ingredients for use.

Step: 2/12

Peel and chop the onion.

Step: 3/12

Cut the meat into slices, about 1cm thick.

Step: 4/12

Place the meat slices on top of each other and cut into small strips.

Step: 5/12

Pour some oil into a hot pan and fry the meat in batches. Remove from the pan when browned.

Step: 6/12

Add the butter to the pan and fry the onion, stirring occasionally.

Step: 7/12

Sprinkle in the flour and cook, stirring for 1 minute.

Step: 8/12

Add the white wine and bubble until reduced, stirring occasionally.

Step: 9/12

Add the stock and simmer for a few minutes.

Step: 10/12

Stir in the cream. Grate a little lemon zest. Season the sauce with lemon zest, salt and pepper.

Step: 11/12

Return the meat to the pan and heat until cooked through.

Step: 12/12

Season with salt, pepper and lemon juice. Wash the parsley, shake dry and chop finely. Sprinkle over the stew and serve with rosti if desired.