Zürcher Geschnetzeltes
Ingredients
500g veal filet
300g white/brown champignons, halved
2 shallots, chopped
120ml white wine
120ml veal broth/stock
200g heavy cream
50g butter
parsley, chopped
dash lemon juice
Preparation
1. Slice the veal in strips
2. Sauté in oil for 2-3min. on high heat. Add salt and pepper. Then put in the pre-heated oven by 60-80C
3. Add half of the butter to the pan and add champignons, cook for 3-4min on medium heat
4. Add rest of the butter and shallots. Cook for 3-4min
5. Add white wine and after 1-2min veal fond
6. Also add heavy cream and reduce for 5min on high heat. Also add salt and pepper.
7. Bring veal back to the pan and cook for 3-4min. At the end add a dash of lemon and chopped parsley
8. Serve with Rösti or Papardelle pasta. ENJOY
Category: Berlin Kitchen
