Zurich-Style Veal Strips with Mushrooms and Spaetzle

Ingredients

• 265 g wheat flour type 1050
• Salt
• nutmeg
• 3 eggs
• 600 g veal (from the top loin)
• 1 onion
• 250 g Mushrooms
• 20 g Parsley (1 bunch)
• 3 tbsp butter
• 1 tsp tomato paste
• black pepper (ground)
• Sweet Paprika Powder
• 300 ml meat stock
• 200 ml heavy cream
• a splash of lemon juice

Instructions

1. 1.

   For the spaetzle, combine 250 g flour, ½ tsp salt, a pinch of nutmeg and eggs in a bowl. Add 125 ml water and whisk with a wooden spoon into a smooth, elastic dough. Continue whisking for 2–3 minutes until bubbles form. Let the dough rest for at least 15 minutes.

2. 2.

   Meanwhile, wash the veal, pat it dry and cut it across the grain into 1 cm wide strips. Peel and finely dice the onion. Clean the mushrooms and slice them thinly. Wash the parsley, shake off excess water and chop the leaves.

3. 3.

   Bring a large pot of salted water to a boil. Press the dough through a spaetzle press into the boiling water. Cook the spaetzle for 1–2 minutes. Remove with a slotted spoon, immediately rinse under cold water and drain well in a colander. Repeat until all dough is used.

4. 4.

   Heat 1 tbsp butter in a pan. Add the veal and sear for 3–4 minutes over high heat. Dust the meat with a little flour, stir once and continue cooking until done. Remove the meat from the pan.

5. 5.

   In the same pan, add another tablespoon of butter. Sauté the onion and mushrooms over high heat for 2 minutes. Stir in the tomato paste and roast briefly. Season with salt, pepper and paprika, deglaze with stock and reduce by half. Pour in the cream and simmer until it thickens slightly. Add parsley and stir. Return the veal to the pan and cook everything together for another minute. Taste and adjust seasoning with salt, pepper and lemon juice.

6. 6.

   Heat the remaining butter in a separate pan. Toss the spaetzle in it and sauté over medium heat for 1–2 minutes. Plate the spaetzle with the veal and mushrooms, optionally serving alongside fresh green salad.