Zürich-Style Sliced Veal
This Swiss classic tastes wonderful and provides us with protein, filling fiber, and a wide range of nutrients.
Ingredients
- 1 onion
- 150 g Mushrooms
- 750 g veal (from the nut or shank)
- butter for frying
- 1 tbsp flour
- 100 ml dry white wine
- 150 ml veal stock
- 150 ml Heavy Cream
- 1 sprig parsley
- a splash lemon juice
- Salt
- Pepper (freshly ground)
Instructions
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1.
Peel and finely dice the onion. Clean the mushrooms and slice them. Rinse the veal, pat it dry, first cut into slices then into about 1 cm thin strips. Brown in portions in a little hot butter, remove from pan.
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2.
Sauté the onion with the mushrooms in the remaining fat, sprinkle flour over them, deglaze with wine and bring to a boil. Reduce heat and simmer briefly with the stock. Add cream and let it thicken slightly for a few minutes.
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3.
Return the veal strips and their juices to the pan and cook on low heat for 2-3 minutes until just set.
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4.
Meanwhile, strip the parsley leaves into ribbons after removing them from the stem.
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5.
Season the dish with lemon juice, salt and pepper, sprinkle with parsley ribbons and serve hot. Serve with Rösti if desired.
