| Veal Emince Zurich Style |
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 4
Ingredients
- Veal émincé 500 g
- Salt and pepper TT
- Flour as needed as needed.
- Clarified butter 60 ml
- Shallots, diced 20 g
- Field mushrooms, sliced 200 g
- Porcini mushrooms, sliced 50 g
- Brandy 25 ml
- White wine 100 ml
- Veal demi-glace 175 ml
- Cream 35% 100 ml
Instructions
- Clean and thinly slice veal.
- Dry veal with paper towel. Season with salt and pepper and lightly dust with flour.
- In a hot frying pan, heat clarified butter or vegetable oil and sear veal quickly.
- Remove sautéed veal from heat and place aside.
- In the same hot pan, add shallots and mushrooms. Sauté until almost dry. Flame with brandy and deglaze with wine.
- Add demi-glace and cream to pan and reduce by one-third.
- Return veal and any juices to pan and heat thoroughly but quicky (do not simmer as veal will get tough.
- . Adjust seasonings.
- Serve with spaetzle, noodles or rösti.
