Zürcher Geschnetzeltes (Switzerland)
Serves 4
Ingredients
Method
500 g. Veal Tenderloin, Cut into Thin Strips
2 tbsp. Butter
1 Small Onion, Chopped
2 Cloves Garlic, Minced
150 g. Mushrooms, Sliced
125 ml. Dry White Wine
125 ml. Cream
Salt and Pepper to Taste
Heat the butter in a pan and sauté the veal until browned. Remove the meat from the pan and set aside.
In the same pan, sauté the onion, garlic, and mushrooms until soft.
Deglaze the pan with the white wine, scraping up any brown bits from the bottom of the pan.
Return the veal to the pan, add the cream, and simmer until the sauce is thickened. Season with salt and pepper.