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RECIPES


 

While the origin of this typical dish from the town of Zurich is unknown, its reputation however, has extended far beyond the Swiss borders. There are many different interpretations of this recipe however we believe our version is not only easy to prepare, it taste absolutely divine!

Ingredients for 4 servings:

  600 g - Sliced veal, milk – fed
    30 g - Peanut Oil or Olive Oil
               Salt & pepper
    30 g - Butter
    40 g - Onions or shallots
  150 g - Mushrooms fresh
100 ml - White Wine
200 ml - Brown sauce (Demi – glace)
100 ml - Cream, 35% fat
       5 g - Parsley

Pre – preparation
• Onions, finely chop
• Mushrooms trimmed, washed and sliced
• Cream, whip semi stiff
• Parsley, wash and finely chop
 
Preparation
• Stir fry the veal in oil until slightly brown but no longer than 2 minutes
• Remove meat from frying pan into a bowl and season 
• Remove oil, add butter to frying pan
• Strongly sweat the onions
• Add mushrooms and sweat for another 1 minute
• Add white wine and let reduce to half
• Add brown sauce and bring to a boil then
• Add the semi whipped cream and stir
• Add the meat to warm up (not boiling)
• Do final tasting (seasoning)
• Place in dish and sprinkle with parsley
 
Note
• Traditionally this dish is made with 1/3 meat, 1/3 veal kidney and 1/3 mushrooms
• Serve with “Roesti “or noodles.

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