Recipe by Chickee
Very traditional Swiss meal. Adapted from Betty Bossi. You can also add about 200g of calf's kidney, instead of some of the veal, but I don't like it so I omit it.
Top Review by I'mPat
Even the DH said he would like to try again (even though he did overcook the veal a tad - I prepped he cooked) but he would like to add a little zing with some paprika (sub sour cream for the cream and you have a stroganoff). For allergy reasons I did have to sub spring onion/scallion for the the onion. We served it over bow tie pasta and with steamed vegetables and thoroughly enjoyed, thank you Chickee, made for Aussie/Kiwi Swap #42 July 2010.
- 600 g veal, cut into thin strips about 1 1/2 inch long
- 1 tablespoon butter
- 1⁄2 of an onion, chopped fine
- 200 g mushrooms, sliced
- 1 cup of a young white wine, like Sauvignon Blanc
- 1 cup cream
- 1 tablespoon flour
- 1 tablespoon cornflour
Directions See How It's Made
- Sauté the veal in a little (extra) butter briefly until browned, season with salt and pepper, and drain on paper towels. Don't overcook the meat - it should just be browned on the surface at this point since it will cook more in the sauce.
- Add butter to the pan you sautéed the meat in, and cook the onion until transparent. Add the mushrooms and sauté. Add the flour. Add a pinch of dried thyme (optional).
- Add the wine and cook down rapidly over high heat. Add the meat back. (If the wine is too mellow, add a little lemon juice).
- Dissolve the cornflour in the cream, and add this to the pan, stir and let bubble just until the meat is cooked but still tender.
- Take off the heat and adjust the seasoning. Serve with plain rice, buttered rice, boiled potatoes, pasta, or (most traditionally) with rösti or knöpfli (spaezle).