Zurcher geschnetzeltes (veal and mushroom)
|300 g||mushrooms — sliced|
|600 g||veal — sliced|
|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|
|1 tsp||paprika — medium, Spanish|
|salt — to taste|
|freshly ground black pepper — to taste|
|butter — for frying|
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.