Clean the mushrooms and halve each according to size.
Cut the meat into 2 cm cubes. Heat 3 tbsp oil with the butter in a saucepan and fry the meat in it at high temperature until light brown all over, season with salt and season with pepper. Add the bay leaf, sprinkle with the flour and sauté briefly while stirring. Extinguish with the white wine and pour in the clear soup. Cook over medium heat for about 10 minutes.
In the meantime, put the onions in boiling salted water form and make 4 min. Then rinse, peel and add to the ragout form.
Add the whipping cream to the saucepan and let it boil. Chop tarragon and add to the blanket form. Season with salt and pepper.
Heat the remaining oil in a frying pan and roast the mushrooms in it at high temperature for 3 minutes. Season with salt and form over the blanket.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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