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).