Zürcher Geschnetzeltes
Veal strips in a creamy mushroom sauce with white wine, served with rösti.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Cut the veal into fine strips across the grain and pat them dry.
Heat a pan with butter and sear the meat in batches for thirty seconds, moving it onto a plate.
Fry the shallot and mushrooms in the same pan until their water has gone.
Stir in the flour, cook it a minute and add the wine, reducing it by half.
Add the stock and cream and reduce the sauce to a coating consistency, about eight minutes.
Return the meat with its collected juices, warm it a minute without boiling, and add lemon.
Scatter with parsley and serve with rösti set alongside rather than under the meat.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.