Zurich Veal

"Rosti and Zurich Veal are a matched pair. In Swiss restaurants you will rarely, if ever, get one without the other. Recipe by Sylvie at the Silver Spoon."
 
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Ready In:
30mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • First slice the veal steak into fine strips, discarding any fat or sinew.
  • Finely chop the onion, and slice the button mushrooms.
  • Knead the butter and flour together into a small ball (beurre manié).
  • Slice the chives into small rings.
  • In a very hot skillet or pan, brown the meat quickly, add the mushrooms and onions.
  • Continue cooking for another 2 minutes.
  • Pour all the white wine into the pan and leave it to deglaze the pan for a moment.
  • Then slowly add the cream and the butter ball.
  • Let the ball dissolve in the sauce and stir well.
  • Take the pan off the heat, season to taste with salt and pepper and add a dash of lemon juice.
  • Garnish with the sliced chives and serve immediately.
  • Don't reheat or the sauce will separate.

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