(Saray Kebabı - Ottoman Kitchen)
350 g milk-fed veal, cut in cubes
1 small onion, finely chopped
2 tbsp butter
3/4 cup hot water
10-12 mushrooms, cleaned, sliced
1/4 cup 35% cream
Saute the meat and onion with butter. Add the hot water. Cover and cook at low heat for about 50 minutes until a little bit of water is left and the veal is tender. Add the mushrooms, cream and salt. Cover and continue to cook for 20-25 more minutes at low heat. Season with black pepper. Serve it with pilaf on the side.