Pat the meat dry with paper towel. Wipe the mushrooms clean and cut into slices or strips. Grate 1 tsp. of the rind of the scrubbed lemon and squeeze out the juice. Sprinkle 2 tbsp. lemon juice over the mushrooms. Peel the onion and chop finely.

Melt the butter and fry the veal escalopes for 4 minutes over a high heat until golden brown and tender. Remove the meat from the pan and keep it warm on a pre-heated dish. Add the mushrooms and the onion to the pan and fry them for 3-5 minutes, turning regularly. Add the white wine and then stir in the sour cream and the dill. Stir well.

Return the escalopes to the sauce and reheat them briefly. Serve the dish with mashed turnips or fried leeks.

Tips:
* Use diced veal instead of escalopes.
* Mix smoked salmon snippets through the sauce.