Sliced veal Zurich style
Comment: Traditionally, the Zurich-style veal also contains sliced veal kidneys.
Here I do it without, replacing them with mushrooms. You can also do it with chicken or pork.
In the case of chicken, cook the chicken well (for example cooking it longer towards the end). For mushrooms, choose white ones rather than brown for a better presentation of the sauce which is rather white. If you want more sauce (eg. for noodles or rice), increase the veal stock to 5 dl and use a little more flour.
600 g thinly sliced veal (or chicken or even pork)
300 g sliced mushrooms
2 small chopped onions or a bigger one
1/2 lemon juice
2.5 dl of cream (35% MF)
2.5 dl dry white wine
2.5 dl of veal stock
1 heap tablespoon flour
S + P
Chopped parsley (optional)
Heat a little oil in a frying pan over medium/high heat and briefly golden the sliced meat (in two batches if there is a lot). Reserve.
Deglaze the pan with the white wine, scrape off all the brown bits, reduce by 3/4 and reserve with the meat.
In the same pan (less hot), put a little EVOO and sweat the onion (no browning) for 10 to 15 minutes.
Add mushrooms drizzled with lemon juice. Cook for a while (~10 mn) stirring.
Sprinkle with the flour. Add the fond, stir, then the cream, salt, pepper, briefly boil.
Reduce the heat, add the meat (and its juice), the parsley, mix and heat 1 to 2 minutes.
Serve with rösti.