Jaegersnitzel (hunters Schnitzel) Beef Version

Heat the oil in a heavy pan and brown the meat. Add the chopped onions and continue to fry for a few minutes, until the onions are translucent. Slice the mushrooms and add to pan. Add the chopped parsley. Add the stock. Bring to a boil and then reduce the heat and simmer for about 1 hour. Add some grated potato to thicken the sauce and cook for a few more minutes. Salt and pepper to taste.