Made by Alessandro Cipriano
For 4 servings
Original Title: Zürcher Geschnetzeltes
- Peanut Oil
- 800 g veal (tender) steaks, cut into fine strips (fry à la minute)
- 2 tbsp white flour
- ½ tsp salt
- a little pepper
- 200g mushrooms, (Champignons) sliced
- 1 onion, finely chopped
- 2 cloves of garlic, sliced
- 1dl white wine
- 2dl full cream
- 1dl veal stock
- salt and pepper to taste
Briefly fry the meat in hot oil, add the cut onions and garlic. Season the meat well with salt and pepper. Take the meat out of the pan and keep warm.
Then fry the mushrooms in the same pan and season with salt and pepper. Remove from the pan and keep warm.
Deglaze the roast with white wine, let reduce a little bit, then stir in the flour. You can also mix the flour with the raw meat first, it works in both ways. Add the cream and veal stock and let it boil down a little. Add the meat juice and the mushroom juice, (don’t waste it). Reduce heat, cook for about 3 minutes. If necessary, season again. Refine with cream. Now add the meat and the mushrooms. The meat should no longer boil too much, otherwise it will become tough.
Arrange the sliced meat on the plates and serve with a nice butter rösti.
Ready to serve, enjoy!