Zürcher Geschnetzeltes

Ingredients11

• veal escalope, cut into thin strips600 g
• button mushrooms, sliced250 g
• shallots, finely chopped2
• unsalted butter40 g
• dry white wine150 ml
• veal stock100 ml
• heavy cream200 ml
• lemon juice1 tbsp
• salt1 tsp
• white pepper1/4 tsp
• flat-leaf parsley, chopped1 tbsp

Method

1. Pat the veal strips dry and season lightly with salt and white pepper.
2. Melt half the butter in a wide pan over high heat and sear the veal in batches for about 1 minute until just colored; remove and set aside.
3. Add the remaining butter, lower the heat, and soften the shallots for 2 minutes, then add the mushrooms and cook until they release their liquid and brown.
4. Pour in the white wine and veal stock and simmer until reduced by about half.
5. Stir in the cream and simmer gently until the sauce thickens enough to coat a spoon.
6. Return the veal and any juices to the pan and warm through for 1–2 minutes without boiling, so the meat stays tender.
7. Finish with lemon juice, adjust salt and pepper, and scatter with parsley before serving, traditionally with Rösti.