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Sliced veal - Zurich style


For 4 servings:


600g sliced milk-fed veal
150g fresh mushrooms, trimmed, washed and sliced
200ml brown sauce (demi-glace)
100ml white wine
100ml cream, 35% fat, whipped till semi stiff
40g onions or shallots, chopped finely
30g butter
30ml olive oil
Some parsley, wash and chopped finely
Sea salt and freshly cracked black pepper

Cooking Method

  1. Stir fry the veal in oil until slightly brown but no longer than 2 minutes..

  2. Remove meat from pan into a bowl and season with some salt and pepper..

  3. Remove oil from pan and add butter to frying pan instead.

  4. Then sweat the onions strongly. Then add mushrooms and sweat for another minute.

  5. Add white wine and reduce to half. Then add brown sauce and bring to a boil..

  6. Then add the semi whipped cream and stir.

  7. Add meat to the pan to warm up the meat and season to taste, if necessary.

  8. Place on dish and garnish with some parsley.


To serve

Serve with rosti or noodles.


Recipe by Thomas Kreissl, Huber's Butchery. Copyrights (C) Huber's Butchery

We Recommend

  • M.F. Veal for Stir-frying
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