Zurcher Geschnetzeltes

Ingredients

• 600g veal loin or escalope, cut into 1cm strips
• 300g button or chestnut mushrooms
• 1 large shallot
• 40g butter
• 1 tbsp neutral oil
• 150ml dry white wine
• 200ml veal or chicken stock
• 200ml double cream
• 1 tbsp plain flour
• 1 tsp lemon juice
• 1.5 tsp salt
• White pepper
• 2 tbsp chopped flat-leaf parsley

Before you cook

• Chill the veal for 20 minutes, then slice it against the grain into strips the thickness of a pencil.
• Pat the strips dry and toss them with the flour and half the salt.
• Wipe the mushrooms clean and slice them 5mm thick.
• Peel and finely chop the shallot.
• Have every ingredient measured and beside the stove, because this dish is over in ten minutes.

Steps

1. Heat the oil and a third of the butter in a large frying pan over high heat until the butter is nut-brown.
2. Add half the veal in a single layer and sear it for 60 seconds without touching it.
3. Turn the strips and give them another 30 seconds, then tip them into a bowl while they are still pink inside.
4. Sear the second batch the same way and add it to the bowl.
5. Lower the heat to medium, add another knob of butter and cook the mushrooms for 5 minutes until their water has evaporated and they squeak against the pan.
6. Add the shallot and cook for 2 minutes until soft.
7. Pour in the white wine and scrape the browned bits off the base of the pan.
8. Boil the wine down until only a couple of spoonfuls of syrupy liquid remain.
9. Add the stock and reduce it by half.
10. Pour in the cream and simmer for 3 to 4 minutes until the sauce thickens enough to coat a spoon.
11. Return the veal and every drop of juice from the bowl to the pan.
12. Warm the meat through for 1 minute only, keeping the sauce just below a simmer so the veal stays tender.
13. Sharpen the sauce with the lemon juice and season with the remaining salt and white pepper.
14. Stir in the parsley and serve straight away with rosti.