Zürcher Geschnetzeltes

Ingredients

Quantities for 4 servings.

• 700 g Veal, in strips
• 300 g Mushrooms
• 3 piece Shallots
• 150 ml Dry white wine
• 250 ml Cream
• 150 ml Veal stock
• 60 g Butter
• 1 tbsp Flour
• 1 piece Lemon
• 30 g Parsley
• 800 g Potatoes for rösti
• to taste Salt and pepper

Method

1. Cut the veal into fine strips across the grain and pat them dry.
2. Heat a pan with butter and sear the meat in batches for thirty seconds, moving it onto a plate.
3. Fry the shallot and mushrooms in the same pan until their water has gone.
4. Stir in the flour, cook it a minute and add the wine, reducing it by half.
5. Add the stock and cream and reduce the sauce to a coating consistency, about eight minutes.
6. Return the meat with its collected juices, warm it a minute without boiling, and add lemon.
7. Scatter with parsley and serve with rösti set alongside rather than under the meat.