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Veal Zurich




Source of Recipe


the web


List of Ingredients




1 lbs lean veal (top round)
1/4 cup white wine
3 oz. butter
1/4 cup heavy cream
1 tsp. chopped shallots
1/2 cup brown sauce
1 cup sliced mushroom
1 tsp. chopped parsley

Recipe



Slice veal against the grain in thin postage stamp size pieces. Heat a 10 inch skillet until hot. Drop in 2 oz butter. Quickly sauté the veal till brown all around. Take meat out of the skillet. Add the rest of buffer, let melt, add shallots and mushrooms and sauté for one minute, Add wine and let the liquid reduce until it is almost all evaporated. Add brown sauce and the juice from the browned meat. Bring to a boil, add heavy cream and simmer till the sauce starts to thicken. Add salt and pepper to your liking. Add meat to the sauce, take skillet of the flame and add chopped parsley. Do not cook again after you added the meat. Served at once with Roesti Potatoes.

Serves 4.