Zürigschnätzlets (veal In Cream Sauce- Veal Zurich)
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
- Servings: 4
- 600 g veal, cut into thin strips about 1 1/2 inch long
- 1 tablespoon butter
- 1/2 of an onion, chopped fine
- 200 g mushrooms, sliced
- 1 cup of a young wine, like sauvignon blanc
- 1 cup cream
- 1 tablespoon flour
- 1 tablespoon cornflour
Recipe
- 1 sauté the veal in a little (extra) butter briefly until browned, season with salt and pepper, and drain on paper towels. don't overcook the meat - it should just be browned on the surface at this point since it will cook more in the sauce.
- 2 add butter to the pan you sautéed the meat in, and cook the onion until transparent. add the mushrooms and sauté. add the flour. add a pinch of dried thyme (optional).
- 3 add the wine and cook down rapidly over high heat. add the meat back. (if the wine is too mellow, add a little lemon juice).
- 4 dissolve the cornflour in the cream, and add this to the pan, stir and let bubble just until the meat is cooked but still tender.
- 5 take off the heat and adjust the seasoning. serve with plain rice, buttered rice, boiled potatoes, pasta, or (most traditionally) with rösti or knöpfli (spaezle).
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