Émincé de Veau à la Zurichoise

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Émincé de Veau à la Zurichoise

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Ingredients

Adjust Servings:
600 g Veal filet mignon
1 tbsp Flour
to taste Salt & pepper
40 ml sunflower oil
1 piece small onion
1 tsp Lemon Juice
2 tbsp corn starch
200 g mushrooms
100 ml dry white wine
100 ml Veal Stock
200 ml Cream
20 g chopped parsley
  • 40 min
  • Serves 4
  • Medium

Ingredients

Directions

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It is not uncommon to find this traditional swiss dish on the menu in restaurants around the world. It is undoubtedly one of the most famous and popular dishes of Swiss cuisine, along with the rösti , which it usually accompanies.  Typical in Zurich, this meal is high in calories and perfect to eat during cold weather. This  swiss dish is famous all around the country because of its simplicity and deliciousness. It is usually cooked with a cream and white wine sauce.

Preparation:

  1. Pre-heat oven to 60°C and place the ovenproof dish in the oven.
  2. Sprinkle a little flour over the veal. In a frying pan, fry the veal in a little oil at a high temperature. Fry it only just until all sides are browned—this will take about 3 minutes. Place the meat in a warm ovenproof dish in the oven.
  3. Chop the onions and slice the mushrooms. Mix the mushrooms with the lemon juice. Add some more oil to the meat pan and gently fry the chopped onion. Once the onion is soft, add the mushrooms and fry for another 2 minutes.
  4. Add the wine and reduce it until only half of the wine is left. In a separate bowl, mix the cream, stock, and corn starch. Then add it to the pan. Reduce the heat and let it simmer until the sauce is slightly thicker, this will take about 3 minutes. Then season with salt and pepper.
  5. Add the meat and the chopped parsley. Mix and allow to warm up again in the pan. Serve instantly with rösti.
  6. Grate 800 g of peeled potatoes with a large grater and salt them. In a frying pan, heat 80 g of butter and 2 tbsp. to s. of oil. Then cook your rösti over medium heat, stirring often, until your potatoes change color. Now is the time to make the “cake”. Even out your mass well and let it brown on one side. Then, with the help of a plate, turn the galette over and let it brown. That’s all.
  7. Enjoy it!

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