A delightful and creamy dish combining tender veal and pork with a rich sauce, perfect for a comforting meal.
Heat a skillet over medium-high heat and add a drizzle of oil.
Ensure the skillet is hot before adding the meat to achieve a good sear.
Sear the veal and pork until browned on all sides, then remove from the skillet and set aside.
Avoid overcrowding the skillet to ensure even browning.
Add the mushrooms to the skillet and cook until golden brown, then set aside with the meat.
Stir occasionally to prevent sticking and ensure even cooking.
Melt the butter in the skillet, then add the shallots and sauté until softened.
Lower the heat to avoid burning the shallots.
Pour in the white wine and let it reduce by half, then add the chicken broth and simmer until reduced by a third.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce.
Stir in the herbs and sour cream, mixing well to combine.
Remove the skillet from heat before adding the sour cream to prevent curdling.
Return the meat and mushrooms to the skillet, stirring to coat in the sauce, and heat through.
Ensure the meat is fully coated in the sauce for maximum flavor.
Serve the dish hot, garnished with additional fresh herbs if desired.
Pair with buttered noodles or steamed vegetables for a complete meal.
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