This tender Veal dish in a creamy Mushroom sauce is a classic meal I ate while visiting my friend in Zürich. If veal is not available, you could use beef or pork instead. I had to re-create this dish at home
I prepared this dish in the Instant pot. See recipe description. Servedwith my Potato Pancakerecipe as side
Easy to prepare at home. Goes with Rösti, which is potato hash formed as a patty. I served it with my potato pancake recipe.
I prepared this dish in the Instant pot. Saute the mushrooms, onions and parsley (remove and return at the end). Sear the seasoned meat till brown, but still pink in the inside. Add 3 cups of broth, and set in IP for 12 minutes high pressure. Press release. Add flour/corn starch to thicken, season with salt and pepper turn down. At the end finish with whole cream (sour cream) and white wine, maybe Worcester sauce
1.5 lb veal, cut in thin slices
1 tbsp flour
Butter and oil for frying
3/4 tsp salt
1 medium onion finely chopped
½ Lb champignons white mushrooms, thinly sliced
2 to 3 cups broth
½ cup white wine
2 cups whole cream (or sour cream)
3 tbsp parsley, fine chopped
Fry sliced veal (by portions) covered with a little flour from all sides in butter and oil for about 3 min., stirring often. Move to warm plate and season with salt and pepper.
In a pan fry the onions till golden, then add the mushrooms for another five minutes.
Add the wine, whole cream and broth.
Reduce heat and cook on low for about three minutes.
Combine with the veal and parsley and reheat for about a minute.
Season with salt and pepper to taste (Worcester sauce)
Serve on warm plate with Rösti or Potato pancakes
Preheat the plates on 200F in the oven top keep the meal warm. Serve with Angie’s potato pancake recipe or wide noodles
I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe.
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