How to make Zurich-style sliced veal

Ingredients

• 600 g veal (or pork fillet), cut into thin strips
• 2 tablespoons butter
• 1 tablespoon flour
• 1 onion, finely chopped
• 250 g mushrooms, sliced
• 150 ml dry white wine
• 150 ml beef or veal stock
• 200 ml double cream
• 1 teaspoon lemon juice
• Salt, pepper and a pinch of paprika
• Chopped parsley

Method

1. Dust the meat with the flour. Heat half the butter in a large frying pan until very hot and fry the meat in two batches for about 2 minutes each, until browned. Take it out and keep it warm.
2. Add the rest of the butter, the onion and the mushrooms to the pan and cook for 5 minutes until soft.
3. Pour in the wine and let it bubble for 2 minutes, then add the stock and cream and simmer for about 5 minutes until the sauce thickens.
4. Return the meat and its juices to the pan and heat through for 1 to 2 minutes, until the meat is hot all the way through, without boiling hard.
5. Season with lemon juice, salt, pepper and paprika, sprinkle with parsley and serve with rösti.