Zurich Style Sliced Veal

Ingredients

• 600 g veal
• 250 g Mushrooms
• 2 shallots
• 2 tbsp clarified butter
• 100 ml White wine
• 200 g heavy cream
• 100 ml veal stock (from a bottle)
• 1 tsp Cornstarch
• 1 bunch parsley

Instructions

1. 1.

   Peel and finely chop the shallots. Clean the mushrooms and slice them thinly. Cut the veal into finger‑thick strips. Heat clarified butter in a heavy pan, sear the veal portions for 3 minutes, remove, season with salt and pepper, and keep warm.

2. 2.

   Heat butter in a pan, sauté the shallots and mushrooms until liquid evaporates. Deglaze with wine, bring to a boil, add stock and cream, cover and simmer for 5 minutes, then thicken with cornstarch mixed in a little water. Wash, pat dry, and finely chop parsley. Return veal to the sauce, warm gently over low heat for 5 minutes, stir in parsley. Plate and serve with Rösti.