Name: Zurcher geschnetzeltes (veal and mushroom)
Prep time: 7 min
Cook time: 15 min
Total time: 22 min
Yield: 5 servings
Cuisine: Beef
Ingredients: 300 g mushrooms sliced; 600 g veal sliced; 2 Tbs butter; 1 onion finely diced; 1 lemon zest and juice; 1 tsp mustard seeds yellow, crushed and ground; 1/2 tsp cardamom seeds, ground; 75 ml wine white; 100 ml water; 1 tsp paprika medium, Spanish; salt to taste; freshly ground black pepper to taste; butter for frying

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Ingredients (13)

300 g	mushrooms — sliced
600 g	veal — sliced
2 Tbs	butter
1	onion — finely diced
1	lemon — zest and juice
1 tsp	mustard seeds — yellow, crushed and ground
1/2 tsp	cardamom — seeds, ground
75 ml	wine — white
100 ml	water
1 tsp	paprika — medium, Spanish
	salt — to taste
	freshly ground black pepper — to taste
	butter — for frying

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Method:

Lightly fry the mushrooms and the lemon juice in a saucepan on a low to medium heat and cook for 2 – 5 minutes.

Add the lemon zest, mustard seeds, cardamom and paprika and a knob of butter.

Melt another knob of butter and fry the onions in a separate saucepan, over low to medium heat, until translucent and then remove from the pan and spoon into the saucepan containing the mushrooms.

Add a little olive oil and butter mixed (only enough to cover the same saucepan) and fry the meat for 5 – 6 minutes and stir.

Add the meat to the onions, the mushroom mixture, the zest, the wine and a little water (if necessary) and stir through – cook until soft.

At the end, pour in the cream and increase the heat slightly so that you can thicken the sauce a little.

Check and correct seasoning and add the salt and the pepper.

If you like kidneys, you could use 50% kidneys and 50% veal – as is often done in Switzerland.

Serve with served with rösti and good Sauvignon Blanc.