Zurich-style sliced ​​veal

Zurich-style minced veal is a traditional Swiss dish, also known as "Zürcher Geschnetzeltes" in German. Here is a basic recipe to prepare this delicious dish:

Ingredients :

500g veal (escalopes or fillet)
2 shallots
100g button mushrooms
2 tablespoons of flour
200ml chicken stock
100ml dry white wine
100ml fresh cream
2 tablespoons of butter
Salt and pepper to taste
Chopped fresh parsley for garnish

Instructions :

Start by cutting the veal into thin strips. Season them with salt and pepper.

Finely slice the shallots and cut the mushrooms into slices.

Heat a tablespoon of butter in a large skillet over medium heat. Add the chopped shallots and fry until transparent.

Add the sliced ​​mushrooms to the pan and sauté until golden brown. Remove them from the pan and reserve them.

In the same pan, add another tablespoon of butter. Add the strips of veal and brown them on each side for a few minutes.

Sprinkle the flour over the veal in the pan and stir well to incorporate. Cook for a minute to remove the flour taste.

Deglaze the pan with the white wine, scraping the bottom to collect the cooking juices.

Add the chicken stock to the pan and simmer for a few minutes until the sauce thickens slightly.

Incorporate the crème fraîche into the sauce and stir well. Make sure the cream is well mixed with the sauce.

Return the mushrooms and shallots to the pan and mix them with the sauce and the veal. Simmer for a few more minutes to warm all the ingredients.

Taste and adjust seasoning with salt and pepper if necessary.

Serve the Zurich-style minced veal hot, garnished with chopped fresh parsley. Traditionally, this dish is accompanied by rösti (potato pancakes) or fresh pasta.

Enjoy your food !