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Veal zurich style
By countrygourmettraveler (Visit website)
(5.00/5 - 1 vote)The best meat to take is of course the fillet, but with veal topside is perfectly good as well. If you are not so much into Veal, just replace it with Beef, that works well too
Recipe type: Main Dish
Number of serving: 8
Preparation time: 30 Minute(s)
Cook time: 20 Minute(s)
Difficulty: Easy
Ingredients:
1 Kg Veal Topside
Salt, Pepper
Oil
1 kg Button Mushrooms
300 g Onions
50 g Garlic
100 Ml White Wine
100 Ml Demi Glace
250 Ml Cream
Salt, Pepper
Oil
1 kg Button Mushrooms
300 g Onions
50 g Garlic
100 Ml White Wine
100 Ml Demi Glace
250 Ml Cream
Preparation:
step 1
Slice the meat in fine slivers
Cut the onion in fine cubes (Brunoise)
Chop the Garlic
step 2
Fry the meat in a hot pan, season quickly and just let it get color, then take it out of the pan
Take the butter melt in the same pan, then add the sliced mushrooms, onions and garlic
Sautee quicky in the hot pan, then add the whitewine reduce then add the demi glace and cream, cook till a creamy consistency
step 3
Just before serving add the veal to the sauce
Boil up barely, add whipped cream and serve
step 4
Serve with Rosti potatoes and vegetables
Slice the meat in fine slivers
Cut the onion in fine cubes (Brunoise)
Chop the Garlic
step 2
Fry the meat in a hot pan, season quickly and just let it get color, then take it out of the pan
Take the butter melt in the same pan, then add the sliced mushrooms, onions and garlic
Sautee quicky in the hot pan, then add the whitewine reduce then add the demi glace and cream, cook till a creamy consistency
step 3
Just before serving add the veal to the sauce
Boil up barely, add whipped cream and serve
step 4
Serve with Rosti potatoes and vegetables
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By countrygourmettraveler (Visit website)
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