Zuri-Gschnatzlets - Diced Veal With Mushrooms and Cream

"posted fro zw7- from the internet"
photo by a food.com user photo by a food.com user
Ready In:


  • 2 lbs tender boneless veal, diced small
  • seasoned flour
  • 3 12 tablespoons butter
  • 1 tablespoon oil
  • 1 small onions or 1 small shallot, finely chopped
  • 34 cup sliced mushrooms
  • 12 lemon, juiced
  • 34 cup dry white wine
  • 1 12 cups chicken stock
  • 34 cup whipping cream
  • salt and pepper


  • Heat the oven to 175F and warm some plates and a serving dish.
  • Dust the meat in seasoned flour and shake off any excess flour in a colander.
  • Heat half the butter and oil in a large, heavy frying pan and sear the meat briefly in several batches until lightly golden, turning once. Do not overcook.
  • Lift the meat out with a slotted spoon as it is ready and put on the serving dish in the oven to keep warm.
  • Melt the remaining butter and oil in the pan and soften the onion or shallot gently without allowing it to brown.
  • Add the sliced mushrooms, sprinkle with lemon juice, season to taste, cover and cook gently for 5 minutes.
  • Remove the lid, raise the heat and cook till the juices have evaporated.
  • Add the wine and cook until reduced almost completely.
  • Stir in the stock and cream and simmer gently for about 10 minutes.
  • Check the seasoning, correcting if necessary.
  • At the last minute, return the meat briefly to the pan and allow it to heat through gently in the sauce.

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