Zurcher geschnetzeltes (veal and mushroom)

5 servings Prep: 7 mins, Cooking: 15 mins
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A simple but eloquent combination of food.

By Food24 May 17 2010
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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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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.

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