Beef Curry with Mushroom Sauce

500 large mushrooms fresh

500 gram Beef cut into medium sized pieces

Shallots 100 grams finely sliced

1 tbsp wheat flour

20 g clarified butter

100 ml white wine, dry or vegetable stock

150 g crème fraîche

Salt to taste

Pepper powder as per taste

Wash and cut the beef into medium sized pieces.  

Season the beef pieces with salt and pepper. 

Then heat clarified butter in a pan and sauté the the beef for about 20 minutes till the outer side of the beef pieces change colour and cooked.

Remove from the pan and keep warm covered.

For the sauce, clean the mushrooms by rub drying using a kitchen paper and cut into fine slices.

Then sauté the shallots for about 1 minute.

Add the sliced mushrooms and sauté for 2-3 minutes and add wheat flour. 

Then add the white wine and deglaze with the crème fraiche. 

Cover and simmer over low heat for about 5 minutes. 

When the sauce is ready, put the schnitzel back in and leave to stand for another 3 minutes.

Add the cooked beef to the sauce and allow to simmer for 2-5 minutes and remove from heat.