1 lb veal loin, sliced into 2×1/2 in strips, across the grain
3 T flour
4 T Clarified Butter
1 clove garlic
1 small onion, diced
1/2 lb mushrooms, sliced
1/2 C dry white wine
1 C veal or beef stock
1 t lemon zest
2 T parsley, finely chopped
1/2 C heavy cream
salt and pepper, freshly ground
Spread meat on the cutting board, sprinkle with flour.
Brown meat on high heat in 2 T of butter. Remove from pot and set aside.
Fry garlic and onions in 2 T of butter, until golden.
Add mushrooms and fry stirring occasionally until started to brown.
Add wine, reduce.
Add stock, reduce.
Lower heat, 10 min.
Add salt and pepper, lemon zest, parsley and meat.
Add cream, let bubble for 2 min, and serve right away.
Match made in Heaven:
It is traditionally served with Rösti, but can also be accompanied by freshly made spätzle, tagliatelle, mashed potatoes or rice.
Pair with Swiss wine (Fendant), Pinot Grigio or Grüner Veltliner.