A delicious mushroom dish for any occasion!
Melt the butter in the frying pan, brown the onion and ham cubes in it. Chop the parsley, put a few leaves aside for the garnish. Add the chanterelles to the frying pan and sauté until soft. Pour in clear soup and simmer a little bit. Thicken with flour and season. Add the parsley. Sear the steaks on both sides, season and cook at low temperature until done.
Use a piping bag with a star-shaped nozzle to pipe the mashed potatoes onto the plates. Fill the chanterelle ragout into the potato wreath, place the veal steaks on top and garnish with parsley.
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