Prep 15 mins
Cook 15 mins
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.
- 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
- 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).
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.
This was lovely. My only complaint was it was a bit lacking in terms of colour / flavour. I think some chopped flatleaf parsley stirred in at the end would have made all the difference! But a great base recipe. I doubled the flour, which allowed me to leave out the cornstarch.
So very delicious. This was two dinner servings and two lunch servings for us. I happened to have huge mushrooms that I sliced thick to mimic the veal strips. For the veal i got a deal on veal shoulder chops (really more like a steak) that worked beautifully. The wine cooks down so that it is not overwhelming but provides a lovely underpinning for the rest of the ingredients. I used half and half instead of full cream. This recipe caught my attention as I have posted a similar one for the microwave, using leftovers - Julienne of Veal/Poultry/Pork (Microwave) . Anyway, I served this with peas and saffron rice - just float a pinch of saffron threads on the water - you end up with a pretty, mottled rice.