The veal (or chcken) is cut into small thin strips.
The meat is sautéed quickly in a very hot pan with a little butter and a bit of chopped onion. Then the meat is taken out of the pan and kept warm.
White wine is added to the same pan with cream and demiglace and reduced into a sauce. The meat is added to the hot but not boiling reduction.
Sliced mushrooms are added. Finally, the dish is garnished with pepper, salt, paprika powder and lemon juice.