Rahmschnitzel

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. Repeat this procedure 4 more times. (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. Reduce heat to low and let simmer, adding clear broth. Add pepper and salt to taste. When the Rahm (cream) has been reduced and is fairly thick, add the sliced mushrooms. Turn off heat and remove pan. Stir well, cover pan and let rest for a couple of minutes.